Wash cilantro. Reserve a few sprigs for garnish. Pat dry and chop. Peel and finely chop garlic.
Zest lime and cut in half. Squeeze juice from half the lime and place in a bowl with zest. Add chopped cilantro, yogurt, 1 teaspoon water and dash of salt. Mix and set aside.
Pat corn dry with paper towels and toss with the chili powder and garlic in a medium bowl.
Heat oil in a large nonstick skillet over medium-high heat. Add corn mixture and cook without stirring until it starts to brown slightly in a few spots, about 5 minutes. Continue to cook, stirring, until warmed through, about 3 minutes.
Remove skillet from heat and stir in the lime-yogurt mixture and Parmesan cheese. Transfer to a serving dish and garnish with a few dashes of chili powder and any remaining sprigs of cilantro.