Stir ½ cup melted butter and 1 tablespoon crushed chili peppers until combined. Set aside.
Set your grill to medium-high heat and grill corn until cooked (it takes us about 30 minutes for 6 ears of corn).
Brush a generous amount of chili butter on each cooked corn. Squeeze fresh lime juice on top and sprinkle with parmesan cheese and more crushed chili peppers. Enjoy while warm.
If your butter solidifies, simply microwave for about 10 seconds and stir.
We grill corn in the husk, remove the husk then put the corn back on the grill for a few minutes per side to get grill marks. You don't have to do it this way. Grill corn however way you're used to grilling corn.