1. In a food processor combine Plugrá Butter, chilies, salt and pepper. Mix until well combined.
2. Spread each ear of corn with 1 tablespoon Chipotle Butter, then tie husk around the ear of corn and secure with a tie.
3. Place on a moderate grill or indirect heat for 8 minutes per side, turning at least 3 times for total of 24 minutes.
4. Serve corn on the cob with Chipotle Butter, store remaining butter in an airtight container in the refrigerator for up to 1 week.