Grilled Corn with Arugula Chimichurri Butter

Make the arugula chimichurri: In a food processor, combine 2 cups of packed fresh arugula, ½ cup of fresh basil leaves, ½ cup of chopped chives or green onion tops, 1 sprig of fresh tarragon (optional), ⅓ cup of almonds or your choice of nuts, 1 roughly chopped garlic clove, ½ teaspoon of red chili flakes, and 1 teaspoon of kosher salt. Pulse until everything is roughly chopped. Add 2 tablespoons of red wine vinegar and ½ cup of olive oil, then pulse again until combined. If you'd like a looser consistency, add up to ¼ cup more olive oil and pulse briefly to blend.
Make the butter: In a small bowl, mix together 2 tablespoons of softened salted butter with 2 tablespoons of the arugula chimichurri to make your chimichurri butter. Set aside.
Grill the corn: Next, preheat your grill to medium-high heat. Brush 2 ears of corn with a little neutral oil (such as avocado or canola oil), then place them directly on the grill. Grill the corn for about 10–12 minutes, turning every few minutes, until the kernels are tender and lightly charred in spots.
Butter and cheese it up: Once the corn is hot off the grill, immediately slather it with the chimichurri butter. While the butter melts into the warm corn, sprinkle each ear with 1 to 2 tablespoons of freshly grated Parmesan or Romano cheese. Serve right away with extra chimichurri on the side if you like.