Preheat your grill to medium-high heat (around 400°F). While it heats, combine softened butter with smoked paprika, garlic powder, onion powder, sea salt, black pepper, cayenne, and cumin in a small bowl. Whisk until the spice mixture is fully incorporated and no lumps remain.

Pat corn ears completely dry with paper towels to remove any moisture from washing. Brush each ear generously with olive oil on all sides, coating every inch thoroughly. This oil layer helps the spice butter cling and prevents sticking.

Place charred grilled corn crowd favorites directly on grill grates and close the lid. Grill for 3-4 minutes without moving, allowing the bottom to develop beautiful char marks and caramelized kernels.

Rotate each ear a quarter turn using tongs, then grill another 3-4 minutes until all four sides have distinct char marks. The kernels should smell sweet and smoky when properly caramelized.

Remove corn to a large serving platter and immediately brush each ear generously with your prepared spice butter while still hot. The residual heat melts the butter into every crevice and char mark beautifully.

Squeeze fresh lime juice over all ears and scatter fresh cilantro across the platter for brightness and visual appeal. Serve immediately while butter is warm and melted into every golden kernel.