Step 1

For the spicy compound butter: In a small mixing bowl, combine the butter, chives, paprika, Calabrian chiles, lemon zest and some salt and pepper, mashing it together with a fork. Place on a sheet of parchment paper and form into a log. Seal the ends, like a candy wrapper, and set aside at room temperature (if you won’t be using the butter for a while, then refrigerate and remove 30 minutes before serving the corn).

Step 2

For the corn: Carefully pull the husks back from the corn and remove the stringy silks. Tie the husks with butcher’s twine or with a piece of the husk. Then, submerge the corn in a roasting pan of water to hydrate the husks (to prevent burning on the grill), for at least 30 minutes before grilling.

Step 3

Preheat a gas or charcoal grill to medium-high heat. Or, heat a grill pan on the stovetop on medium-high heat.

Step 4

Pat the corn dry and oil each ear with 1 teaspoon of the olive oil to fully coat.

Step 5

Grill the corn, turning occasionally, until the kernels are slightly charred on all sides but still plump, 7 to 10 minutes total. Remove from the grill. Butter each ear of corn, while hot, with 2 tablespoons of the spicy compound butter. Season with flaky salt, black pepper, freshly grated Pecorino Romano cheese and chives.