Method #1. Shuck corn completely. Grill until lightly browned all around, be careful not to burn!
Method #2. Buy the corn still in the husks. Strip back the husks without tearing them off. Pull out all of the silks and lightly scrub the ear to get the silks out. Pull the husks back up over the ear to completely encase it. Soak the ears in a bucket of salt water overnight. Take the ears directly from the bucket and put them on the grill to cook. To eat, just pull back the husks and use them for a kind of a handle, butter and enjoy.
Rub the pepper with a bit of oil. Either on the grill or under the broiler, roast pepper until all sides are charred...black. Immediately, put it in a bag or covered bowl - so they steam while they cool. When cool enough to handle, peel, seed, and dice for recipes