1. Cut corn kernels from cobs; reserve cobs. In a large saucepan, combine corn kernels, cobs, half-and-half, sugar, chile pepper and salt. Bring to a gentle simmer over medium-low heat; do not boil. Reduce heat to low; gently simmer for 12 to 15 minutes or until corn is tender and sugar completely dissolves, stirring occasionally. Remove from heat; cool for 10 minutes.
2. Remove and discard corncobs and chile pepper from corn mixture. Place corn mixture in a blender. Cover and blend until smooth. Strain mixture through a fine-mesh sieve set over a medium bowl; discard pulp. Stir in yogurt, 1 tablespoon lime zest and the lime juice. Cover and refrigerate for 2 hours or until completely cool.  
3. Pour cooled corn mixture into 10 (3-ounce) pop molds. Cover with lid.** Insert craft sticks. Freeze for 6 hours or until firm.
4. To unmold paletas, dip molds into cool water until paletas loosen from molds. Gently remove frozen paletas from molds and transfer to a baking sheet lined with parchment paper. Freeze for 10 minutes.
5. Meanwhile, in a small bowl, stir together freeze-dried corn, ground chile seasoning and remaining 1 tablespoon lime zest. Remove paletas from freezer; let stand at room temperature for 3 to 5 minutes. Lightly brush tops with corn syrup. Dip tops into corn mixture, gently pressing to adhere. Return paletas to prepared baking sheet. Lightly cover with plastic wrap; store in freezer until ready to serve.

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*Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with serrano peppers, wear protective gloves.

**If pop molds have individual lids with attached sticks, cover molds with foil. Cut small slits in foil and insert craft sticks into each pop.