Rub the sweetcorn all over with the olive oil and season, to taste, with freshly ground black pepper.
Heat a ridged grill pan over a high heat, add the sweetcorn and fry for 6-8 minutes, turning regularly, until brown on all sides.
Meanwhile, mash the butter with the spring onions, spices and garlic until well combined.
To serve, place the chargrilled sweetcorn into a serving plate. Spread the chilli, spring onion and herb butter on tops, so that it melts over the hot cobs.
Serve with fresh lime wedges. to squeeze over.
Cook's tip: Hot summers day? Switch the grill for the barbecue, adjusting cooking times according to barbecue instructions.