Combine the egg yolks, garlic clove, salt, sugar, water and balsamic in a blender. Blend on high speed until the mixture is smooth. Turn the speed to medium-low and slowly pour in the sunflower oil (or EVOO) followed by the truffle oil. Once combined and emulsified, transfer the aioli to a mixing bowl and fold in the pickled jalapeño, chipotle puree/powder and cheese.
Grill the corn over medium-high heat for about 8-10 minutes, turn every couple minutes until the corn is nicely charred all over. Remove the corn from the grill, season the corn with salt and pepper, spread some aioli on each piece, sprinkle some Manchego cheese over the corn and finish with a drizzle of Persian Lime EVOO.