Husk the corn, discarding silks and spotted husks. Soak the remaining husks for at least 30 minutes in water. Use as many husks as necessary to make 6 containers for about 3/4 to 1 cup vegetables each. Then lay each one on a rectangular piece of aluminum foil, about 10 by 6 inches.

With a sharp knife, remove kernels from the cobs, taking care to use all the milky liquid.

Melt the butter in a large skillet over medium heat. Add corn, green onions, salt, and pepper. Sauté about 5 minutes, and then add chopped chiles and red pepper. If using the optional vegetables, add to the skillet with the peppers.

Stir in salsa and lime juice, and taste and adjust seasonings.

Spoon about 3/4 to 1 cup of the vegetables into the prepared husks, spreading them flat to make an oblong, boat-shaped container. Fold the foil over the husks, pinching the secure both ends and long edges. The vegetables will be grilled in this package.

Prepare barbecue grill. Arrange husks on cooler edge of grill. Grill about 8 to 10 minutes, without turning.

If baking in the oven, preheat to 375° and bake directly on the rack for 12 to 15 minutes.

To serve, open the foil and then slide the vegetables in their husks onto plates. Garnish with oregano or basil.