1. 1. Prepare the Chili Honey Butter: In a small bowl, combine the softened unsalted butter, honey, chili powder, smoked paprika, cayenne pepper (if using), and salt. Use a fork or a small whisk to mix everything together until it’s well combined and smooth. You can do this a few hours ahead of time and store it in the refrigerator; just let it come to room temperature for easier spreading.

2. 2. Preheat Your Grill: Heat your gas or charcoal grill to medium-high heat. You want the grates to be hot enough to get a nice char on the corn without burning it too quickly. Lightly oil the grill grates to prevent sticking.

3. 3. Prepare the Corn: While the grill is heating, make sure your corn on the cob is husked and any silk strands are removed. You can lightly brush the corn with a neutral oil (like vegetable or canola oil) before grilling, which helps prevent sticking and promotes even cooking, though it’s not strictly necessary.

4. 4. Grill the Corn: Place the husked corn directly on the preheated grill grates. Grill for 10-15 minutes, turning every few minutes, until the kernels are tender and slightly charred in spots. You’re looking for a golden-brown color with some darker, smoky marks.

5. 5. Apply the Chili Honey Butter: Once the corn is cooked to your liking, remove it from the grill. Immediately, while the corn is still hot, generously spread the chili honey butter mixture all over each ear of corn. The heat from the corn will melt the butter, allowing it to seep into the kernels.

6. 6. Garnish and Serve: If desired, sprinkle the grilled corn with fresh chopped cilantro or parsley for a pop of color and freshness. Serve immediately with lime wedges on the side for an extra tangy kick.