I adapted the recipe for Taiwanese grilled corn from Tiny Urban Kitchen by par-cooking the corn in the microwave before slapping them on the grill. The benefits are two-fold: 1) microwaving the corn allows you to shuck the ears super easily and 2) since they're already par-cooked, it takes less time to char the corn on the grill.
I like to make the basting sauce the night before so that the garlic has time to really release a lot of its juices. Make sure you use soy paste and Taiwanese sweet chili sauce, not soy sauce or another hot sauce. You really want the thickness and sweetness from using those two specific sauces for this recipe. (The brand of soy paste I use is Kimlan, and the sweet chili sauce is the one with "Lycopene" on the label.)
Mix together the soy paste and sweet chili sauce. Smash the garlic cloves, remove the skin, and add to the sauces. I like to mash them a bit more in the sauce to really release their juices. Let sit in the refrigerator overnight, if possible.
Cut off the stalk end of each ear of corn. Microwave one at a time on high for 90 seconds. The corn will be really, really hot so make sure you use a dependable oven mitt to remove from the microwave.
Holding the stringy end of the corn (and still using oven mitts!) shake and squeeze the corn out of the husk. It should slide out pretty easily, and you should be able to get it out without any corn silk attached, but if there is any left on the corn, just remove it once the corn has cooled a bit. This can also be done the night before; just store the par-cooked corn in the refrigerator and bring back to room temperature before grilling the next day.
Grill the corn on a hot grill until it starts to char. Start basting the corn with the sauce and turning them with tongs to get a nice glaze and char all around. Continue basting until all the sauce is used up. You can use less, but why would you want to? Slather with butter before serving, if desired.