Mix chipotle peppers, honey and melted butter in a bowl to make the glaze. Stir in the garlic powder, cumin, salt and pepper. Divide the glaze in half, and set aside.

Cut the ears of corn in half. Wrap one slice of Wright® Brand bacon around each corn cob half. Stab the ends with toothpicks snipped in half to make sure that bacon doesn’t go anywhere.

Spray the grill with non-stick cooking spray. Slather the wrapped corn cob halves with half of the honey chipotle glaze and place them on the grill.

Grill over medium heat, turning the corn every 1-2 minutes and occasionally basting it with the remaining glaze. It should take about 20-25 minutes for the corn to cook and the bacon to crisp up.