Prepare the grill for medium-high heat and create two temperature zones. Make sure to clean the grill grate before adding food.
Trim the silks and tips of husk leaves sticking out of the top off the corn husk but leave the rest of the corn husk intact. Pull the bask back a little bit to loosed it away from the corn but leave it on. This will help come smoke from the grill get inside the husk but still protect the corn from direct heat.
Lay corn on the grill and close the grill lid. Cook for 15-20 minutes, turning it quarter of the way every 4-5 minutes.
Take corn off the grill and carefully, using metal tongs, take off the husk and the silk. (You can also use gloves to brush off the silks off and take off the husk easier.) Cut off and discard the husks.
Rub corn with a little bit of oil, season with some coarse salt, and place back on the grill. Close the grill and cook, turning it every couple of minutes, until lightly charred on all sides. (If the corn is popping too much, you may need to more it off to the cooler side of the grill.)
Take the corn off the grill and let it cool until you can handle it.
To Make Corn Salad:
Prepare all other ingredients while corn is cooking: dice vegetables, mince cilantro, and measure the other ingredients.
Once the corn is cool enough, you can cut the kernels off the cob. Stand corn inside a wide, rimmed baking dish, that way the kernels don’t fly all over the counter. Cut the kernels off the cob with a sharp knife from top to bottom, following the natural curve of the cob.
Combine corn kernels with diced vegetables, lime juice, oil, honey, cilantro, salt, pepper, and garlic powder in a mixing bowl. Mix well and refrigerate for an hour or two before serving.