Preheat grill to medium heat.
Cut ears of the fresh corn in half and set aside.
In a small bowl, add the softened butter, garlic, parmesan, parsley, and basil. Mix butter until well combined. Season with salt and pepper, to taste. Reserve one quarter of the butter mixture for serving.
Rub each ears of corn with the herbed butter and wrap securely in a piece of heavy-duty aluminum foil.
Place corn on the hot grill. Grill the delicious corn for 30 minutes or until soft, turning every 10 minutes.
Remove the hot corn from the grill and set aside to cool for 5 minutes or until it is cool enough to handle. Once cool, remove the aluminum foil being mindful of any steam and place on a serving platter.
Garnish grilled corn with additional butter mixture, fresh red chili, parsley, and freshly shaved parmesan cheese. Enjoy!