8 Tbsp (1 stick) unsalted butter, room temperature, divided
1 Tbsp Ancho Chile Powder
1 tsp Ground Cumin
1 Tbsp honey, or 1 Tbsp Honey Powder
1/2 tsp Dried Oregano
1/2 tsp Coarse Kosher Salt
1/2 tsp Roasted Garlic Powder
1/4 tsp Onion Powder
8 ears of corn, husked
Melt 2 Tbsp of the butter in small skillet over medium-low heat. Add the Ancho chile powder and cumin to the melted butter; stir 10 seconds to dissolve spices and to allow ingredients to combine. Transfer mixture to medium bowl; stir in honey (or honey powder) and cool slightly.
Add oregano, coarse kosher salt, garlic, onion powder, and remaining 6 Tbsp butter to melted butter mixture. Mix together until smooth.
DO AHEAD: The spiced butter can be made up to 2 days ahead. Cover; chill. Bring to room temperature before using with the grilled corn.
Prepare barbecue grill (heat to medium-high heat). Grill corn until charred in spots, turning frequently, about 13 min. Transfer corn to platter. Serve immediately with honey-ancho butter.