1. Slice the kernels off the ears of corn.

2. Melt the butter in a large skillet over medium heat. Add the corn and red pepper and cook for 8-10 minutes or until soft.

3. Transfer to a large bowl, squeeze lime juice the corn and peppers. Sprinkle with salt and chipotle chili powder. Add chopped cilantro. Toss to coat.

4. Serve warm or chilled.