Prepare the barbecue for medium heat. Pull off the husks from the corn cobs and remove the corn silk.
Drizzle the oil over the corn to coat lightly.
Place the corn on the grill. Cover and cook, turning occasionally, until the corn is soft and juicy and lightly charred, about 15 minutes. Transfer the corn to a platter.
Meanwhile, grill the bacon until it is golden brown and crisp, about 3 minutes per side. Transfer the bacon to a plate lined with paper towels to drain excess oil. Finely chop the bacon.
Stir the softened butter, sun-dried tomatoes, shallot, parsley, garlic, oregano, thyme, lemon juice, crushed red pepper, and bacon in a medium bowl to blend. Season to taste with salt and black pepper.
Spread the softened butter mixture all over the hot grilled corn. Serve and enjoy.