Remove the husk and silk from 6 ears corn. Place the corn directly on the oven rack and roast for 25 minutes. Meanwhile, use a Microplane to finely grate 1 ounce Parmesan cheese (about 1/2 cup grated on a Microplane or 1/3 cup store-bought grated). Add half to the bowl with butter. Grate or mince 2 garlic cloves and add to the bowl. Add 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and use a fork to mash and combine. Coarsely chop 4 large fresh basil leaves.