Preheat your grill to 350 degrees F with two zone heat. Place the whole corn in the husk on the indirect side of your grill. Close the lid and cook for 45 minutes, rotating occasionally.
Use a sharp knife to cut the root end off the corn, about 1/2 inch above the bottom end. Constantly squeeze the silk end of the corn and gently work out the cob. Your corn should be silk free! Repeat with the remaining corn.
In a medium bowl, combine the Buffalo sauce and the melted butter. Stir to combine and then brush liberally all over the ears of corn.
Return the sauced corn to the grill, this time on the direct heat side. Grill for 2-3 minutes per side, brushing with additional sauce, as desired.
Once the corn is evenly roasted to your liking, remove to a serving platter and sprinkle with the crumbled blue cheese.