Pour soy sauce with lime into a resealable plastic bag. Add corn and seal bag. Marinate at room temperature for 30 minutes or in the fridge, up to 24 hours.

Heat a grill to 375°F (medium heat). Place corn on hot grill and cook for 3 minutes per side, keeping grill covered. (No grill? Broil corn for five minutes per side.)

Pour sriracha mayo into a medium bowl. Place panko bread crumbs into a shallow dish.

Remove corn from the grill. Insert a skewer each in each corn round, then brush with sriracha mayo. Roll sauced corn in panko bread crumbs.

Serve with fresh limes and additional sriracha mayo.