Preheat Your Oven: First things first, get your oven preheating to 200°C (180°C fan). Line a large baking tray with parchment paper or foil for easier clean-up later.

Prepare the Herb Butter: In a small bowl, combine the softened butter, minced garlic, chopped parsley, chives, thyme, smoked paprika, and black pepper. Mix everything together with a fork until it's well combined and the herbs are evenly distributed. This is a great explanation of how to make compound butter if you're new to the technique.

Prep the Corn: If your corn has husks, carefully peel them back without detaching them completely. Remove all the silky threads from the corn. If your corn is already shucked, you can skip this step.

First Roast (Steaming): If you have husks, pull them back up to cover the corn. Place the cobs on the prepared baking tray and roast for 15 minutes. This initial step steams the corn inside its natural wrapper, making it incredibly tender. If you don't have husks, wrap each cob loosely in foil and roast for the same amount of time.

Apply the Herb Butter: Carefully remove the tray from the oven. The corn will be very hot. Peel back the husks again (or unwrap the foil) and generously brush about two-thirds of the herb butter all over each cob, making sure to get it into all the crevices. What works best for me is using a pastry brush for an even coating.

Final Roast: Place the uncovered, buttered cobs back on the baking tray. Return to the oven and roast for another 10-15 minutes, or until the kernels are tender and you see some lovely golden-brown, slightly charred spots.

Serve: Remove the corn from the oven. While it's still piping hot, brush over the remaining herb butter and sprinkle with a little flaky sea salt. Serve immediately.