In a large bowl, mix together 6 tablespoons salted butter (room temperature), 3 tablespoons hoisin sauce, 1 tablespoon plus 1 teaspoon Chinese five-spice powder and ¼ teaspoon each kosher salt and ground black pepper. Prepare, grill and husk the corn as directed. Add the husked ears a few at a time to the bowl with the butter mixture and turn to coat. Return the corn to the hot side of the grill and cook, uncovered and turning occasionally, until lightly charred on all sides, 5 to 7 minutes; move the ears to the cool side if flare-ups become too intense. Transfer to a platter, then sprinkle with 4 scallions (thinly sliced) and ⅓ cup roasted salted peanuts (finely chopped).