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Place each corn on top of one piece the heavy-duty foil. Brush each ear generously with soft butter. Season lightly with seasoned salt or white salt and black pepper. Wrap the corn then seal the foil loosely but leave room for expansion, then cut a very small hole in the foil to allow steam to escape. Grill over medium coals for about 15-20 minutes (the larger ears may take a little longer).
Preheat grill for medium-high heat. In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close. Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.