Preheat grill to medium-high heat (around 400°F).

In a small bowl, combine the softened butter, chili flakes, lime juice, lime zest, cilantro, rosemary, thyme, and salt. Mix until well incorporated.

Place the husked ears of corn directly onto the hot grill grates. Cook for 10-12 minutes, turning occasionally, until charred in spots and tender.

Remove the corn from the grill and immediately brush generously with the prepared spiced citrus butter.

Serve hot, garnished with extra cilantro and lime wedges if desired.