Mix the butter with the honey, sriracha, paprika and salt. Set aside or put in the fridge for continued use.
Bring a large pot of water to boil, put the corn pieces in it, cover the pot and remove from the heat, let poach for 5 minutes or leave in the water to keep warm.
Drain the corn, add some of the butter to the pot and then add the corn back to the pot to toss properly.
Transfer to a serving dish, sprinkle with green onion and fresh red chili.
Serve hot!