COFFEE-BBQ Sauce: Heat coffee in saucepan until reduced to about 1/4 cup (or reduced to about 1 Tbsp. for trial recipe), stirring occasionally. Stir in barbecue sauce and butter; set aside.
CORN Clean corn by carefully peeling husks back from each without detaching at bottom; discard silk.
BRUSH each ear of corn with 1-1/2 Tbsp. Coffee-BBQ Sauce, then sprinkle with 1 tsp. peppers. Rewrap husks around corn. Grill on medium heat 10 min. or until husks are moderately charred, turning occasionally. Cool corn slightly; wrap individually in foil. Grill 10 min. or until corn is tender.
FOR each serving: Remove foil and pull back husks from 1 ear of corn. Serve garnished with 1 lime wedge and 1 tsp. cilantro. Serve with 2 Tbsp. of the remaining Coffee-BBQ Sauce.