Begin by slicing your cheese into long rectangles (about 3” x ½” x ½” but use your best judgment). Next, take about ¼ - ⅓ lb of ground chorizo and encase the cheese inside making a “hot dog” like shape. Make sure to form tightly so that the chorizo does not break while cooking. Once well formed, wrap it in bacon using 3-4 slices. Repeat this until you have as many chorizo dogs as you desire. Once done, wrap in plastic wrap and place them in the fridge for at least an hour, but ideally overnight.
In another bowl, mix together all the ingredients for the Elote Sauce. Set that in the fridge until ready to eat. Then season your corn with oil, salt, pepper and garlic. Set to the side.
Preheat your Oklahoma Joe's Judge Charcoal Grill to medium high temperature (around 375F) using a two zone cooking method.
Add your Chorizo Dogs to the hot side of the grill to sear off the bacon for about 1 minute making sure to rotate so that everything gets crispy. Next, pull all the Chorizo Dogs to the cooler side of the grill and close the lid. Cook for 15-20 more minutes until the chorizo is 165F internal. Pull them off once done to cool for 2-3 minutes.
Next, grill your corn over the high heat for 6-8 minutes until fully cooked and slightly charred. Pull off the grill and slice the corn off the cob.
Add your Chorizo Dogs to a hot dog bun and top with your corn, drizzle of Elote Sauce, chopped red onions, chopped cilantro, cotija cheese and a dusting of chile con limon seasoning. Serve and enjoy!