In a small food processor, pulse the mayonnaise, kimchi, and sesame oil until smooth. Season with salt and pepper.
Heat grill to medium-high, and oil grates. Brush corn all over with vegetable oil, and season with salt and pepper. Grill corn, turning, until tender and charred in places, about 10 minutes. Transfer to a plate, and let cool slightly.
In a small bowl, stir together the chives, sesame seeds, and gochugaru.
Working with one ear at a time, brush grilled corn with a thin layer of the kimchi-mayonnaise mixture, and sprinkle with the chive mixture. Repeat with remaining corn, and serve with lime wedges.
Recipe by Laura Rege.