Build a charcoal fire or preheat a gas grill.

In a small bowl, mash together the butter, paprika, and garlic salt.  Set aside at room temperature.

Brush the corn lightly all over with olive oil.  Place it on the cooking grate over direct medium heat.  Cover and cook, turning occasionally, until the kernels are lightly browned and blistered all over (8 to 10 minutes).

Spread the paprika butter evenly over the corn, and sprinkle it with salt and a squirt of lime just before eating.

Place the eggs in a large stockpot and cover with cold water.  Bring to a boil, cover and turn off the heat.  Let sit 20 minutes.  Drain and run under cold water until eggs are cool to the touch.  Let sit another ten minutes.

Peel eggs carefully, keeping whites in tact.  Cut in half lengthwise and remove yolks.  Set whites aside on a platter or egg plate.  Break yolks up and mash with a fork until all large pieces are broken up and smooth. 

Puree mayonnaise, chipotle(s), butter and vinegar in a small food processor.  Taste and add another chipotle if the flavor is too faint, add more mayo if it is too strong.  Add ancho chile powder, lime juice and zest, garlic powder and Tabasco.  Stir well.  Taste and season with sea salt.   Note: If yolks are not smooth, run entire mixture through the food processor and place in a pastry bag in the  refrigerator until cool.

Place in a pastry bag or use a small spoon to fill egg white “boats” with “deviled” egg yolk mixture.  Sprinkle with ancho chile powder

Special Equipment:  Popsicle molds, preferably Rocket molds.

Using a heavy-duty blender, puree raspberries and yogurt together and blend until smooth.  Pour into the top third of a popsicle mold and place mold in freezer.  Add bananas and soy milk to a clean blender and blend until smooth.  Place mixture in the freezer to begin to freeze.  When the banana mixture is thick and semi-frozen, place blueberries and orange juice in the blender and blend until smooth.

Remove raspberry layered popsicle mold from freezer and add banana layer.  Gently spoon final blueberry layer on top and place in the freezer overnight or for at least 12 hours.  Un-mold and serve immediately.

Note:  These smoothie layers should be very thick and frozen.  If you are having difficulty pureeing the frozen fruit, add juice a Tablespoon at a time.  The thicker and more frozen the layers, the easier it will be to keep them separate.