Roasted Corn with Manchego & Lime
['6 ears of sweet yellow corn, unhusked', '2 tablespoons extra-virgin olive oil', '2 tablespoons (1/4 stick) unsalted butter', 'Kosher salt', 'freshly ground black pepper', '1 jalapeño, seeded, finely diced', '1/2 teaspoon crushed red pepper flakes', '1 lime, cut into 4 wedges', '1 cup finely grated Manchego cheese', '1/4 cup thinly sliced chives', '2 teaspoons finely grated lime zest', 'ingredient info: Manchego cheese is sold at better supermarkets and at specialty foods stores.']
Preheat oven to 450°. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 minutes. Let cool. Shuck corn and cut kernels from cobs. Discard cobs.
Heat oil in a large skillet over high heat. Add corn kernels and sauté until heated through and light-golden in spots, 3-5 minutes. Add butter; stir until melted.
Season to taste with salt and pepper. Transfer corn to a large wide bowl or deep platter; sprinkle jalapeño and crushed red pepper flakes over. Squeeze lime wedges over; sprinkle with cheese, chives, and lime zest.
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