Roast corn for 45-60 minutes until the outside of the husks are dry and dark brown (I can't see why you couldn't do this on the grill instead). Let cool and then shuck corn and cut kernels off the ears.
Puree 3 cups of the corn with 3 cups of water in a blender.
Cook the pureeed corn in a pan along with the chipotle chiles and remaining 2 cups of water for 10-15 minutes over low heat.
Stir in the reserved corn and salt.
Pour into bowls and crumble cheese over each serving.