In a large cast iron skillet, melt the butter over medium-high heat. Add the corn, gently toss until coated in butter. Let it sit until it is charred (it only takes a few moments), the toss and char the other side, usually 2-4 minutes.
Add the pepper and saute for an additional minute, until it releases its fragrance. Remove from heat. Combine all ingredients in a bowl and mix well. Serve hot, at room temperature or chilled. Top with the remaining cilantro and serve.
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