Prepare your grill to high, approximately 450-500 F.
Fold the husk of the corn back and tie back with butcher’s twine. Remove the corn silk and discard. Set the corn aside while your grill heats and prepare the jalapeño citrus butter.
To prepare the butter, combine the butter, paprika, garlic powder, jalapeños, cotija, green onions and lime zest together. Mix until well incorporated. Place in a bowl to serve alongside the grilled corn.
Brush the corn cobs with canola oil just to coat. Place corn on the grill and cook for 30 minutes, turning often to get an even cook.
Remove the corn from the grill and brush with the jalapeño citrus butter. Serve alongside with the remainder of the butter.