Place pizza stone on a grill or in the oven and heat to 500ºF (260ºC).
Set the ears of corn and poblano peppers over a gas burner on high heat (or on the grill). Roast until the poblano and corn are charred all over, turning occasionally, about 6 minutes.
After roasting the poblanos, carefully peel off the charred skin, then remove the stem and seeds and dice the pepper. Cut the kernels off the cob.
Add the pepper and corn kernels to a medium mixing bowl and toss with mayo, lime juice and garlic until combined and set aside.
Divide the dough in half and on a lightly floured surface, working one half at a time, press out each half of the dough into a 10” circle. The dough should be fairly thin. Generously spread cornmeal over the pizza peel then add the dough on top.
Work one pizza at a time. Use a pizza peel to slide the dough onto the pizza stone. Rub half the olive oil over the dough and cook until the crust is a pale brown and bubbly, about 6 minutes.
Top with mozzarella cheese and half the corn mixture. Return to the oven until the crust is golden brown and slightly charred in spots and the cheese has melted, about 6 minutes.
Garnish with the sour cream, chili powder, cotija and cilantro. Cut into slices and serve.