In a large pot of boiling, salted water, cook the corn until the kernels are crisp-tender, about 5 minutes. Remove from the pot using tongs.
Mix 4 tbsp. softened butter, 1 minced clove garlic, 1/2 tbsp. finely chopped cilantro, 1/2 tsp. ancho chile powder, 1/4 tsp. each ground cumin and smoked paprika, a small pinch each cayenne and salt, and a squirt of lime juice. Spread on the husked, cooked corn.