Clean the ears of corn of all silk and husk.
Place the ears in a dish with raised sides, such as a baking dish. Drizzle half of the olive oil over all 4 ears. Then shake the baking dish back and forth, rolling the ears in the oil until all sides have been coated.
Season liberally with salt and fresh cracked pepper on all sides. I used more salt and pepper than I normally would to season. For some reason, that works well with this preparation.
Place the ears on the grate of a grill preheated to 500°F. Close the lid and try to keep the temperature close to 500°F while the corn is cooking.
Open the lid and rotate the ears 1/3 turn every 5 minutes. Make sure that the flame is hot enough for random caramelization to occur but not so hot that strips of blackened corn appear.
While the corn is cooking, chop the herbs.
After 15 minutes or so, the corn should be ready and look like this. Keep in mind that cooking times will vary by grill and ambient temperature, so focus more on appearance than time.
Allow to cool just enough to handle. Then with a sharp knife, cut the kernels off the cobs.
In a serving bowl, combine the cut kernels, chopped herbs, and the remaining olive oil. Toss well to distribute.
Drizzle the juice of half a lime and toss again.
Taste for seasoning and adjust, if necessary.