In a small saucepan, combine the butter, syrup, garlic, chipotle sauce, and salt and simmer over low heat until bubbles form. Remove from heat and set aside.
Without detaching the cornhusk from the ear, carefully pull it back and remove the silk from the corn.
Replace the husks, and soak the corn in water at least 30 minutes. If the husks are too loose, secure them with kitchen string.
Remove the ears from the water and drain. Peel back the husks and dry the ears with a clean towel.
Spoon about 2 teaspoons of maple glaze onto the one side of a corncob and cover the glaze with the husk. Spoon another two teaspoons of maple glaze onto the other side of the corn and close the husks all around the corn, squeezing it tightly to distribute the glaze.
Grill for about 25 minutes, or until tender, turning about every five minutes.
