Preheat oven to 450°. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 minutes. Let cool. Shuck corn and cut kernels from cobs. Discard cobs. Heat oil in a large skillet over high heat. Add corn kernels and saute until heated through and light-golden in spots, 3-5 minutes. Add butter; stir until melted. Season to taste with salt and pepper. Transfer corn to a large wide bowl or deep platter; sprinkle jalapeno and crushed red pepper flakes over. Squeeze lime wedges over; sprinkle with cheese, chives, and lime zest.