Carefully peel back the husks from the corn and remove all the silk (be careful not to tear the husks).
Remove the cob from the husks without tearing the husks.
Discard 2 husks and soak the remaining 8 in water for about 20 minutes.
Meanwhile cut the corn from the cobs, discard cobs.
Mix together the peppers, cilantro onions and corn.
Heat the butter in a skillet and saute the corn mixture for about 5 minutes. The corn should still be crunchy.
Season with salt and pepper.
Take the husks from the water and dry the inside of the husk with a paper towel.
Spoon about 1 cup of the mixture into each husk, fold the husk around the corn and tie (use a waxed cord, if possible) at the top and around the middle so the husk is securely around the corn mixture. (You can prepare the recipe to this point several hours ahead of time, keep at room temperature).
Arrange the husks around the outer edge of the BBQ, cook until heated through approximately 10 minutes.
Turn several times, mist with water to prevent burning (the husks will be slightly charred but not black).