For the all-dressed butter: In a skillet over medium heat, cook the bacon until golden. Add the garlic and cook for 1 minute. Drain on a plate lined with paper towels. Let cool.
In a bowl, combine the butter, half of the Parmesan, the chives, chili powder and bacon mixture. Mix well. Set aside.
For the corn: Peel back the husks without completely detaching them from the corn. Remove and compost the cornsilk. Tie the husks back with butcher’s twine. The husks will act as a handle when ready to serve.
Preheat half of the grill, setting the burners to high. Oil the grate.
Place the corn on the heated side of the grill, making sure the husks are not in direct contact with the fire. Close the lid and grill for 12 minutes, turning occasionally, or until tender and golden. Set aside on a serving plate.
When ready to serve, brush the corn with the all-dressed butter. Sprinkle with the remaining cheese. Delicious served with grilled meat and vegetables.