Preheat the oven to 425 degrees F. Mix together the chili powder, salt and pepper together in a small bowl.
Rub the vegetable oil on the ears of the corn and season the corn with the half of the seasoning mixture. Then wrap each of the corn with the bacon overlapping the bacon slightly (3 slices of bacon per ear of corn).
Then place each piece of corn on a piece of foil. Season the outside of the bacon on the corn with the remaining seasoning mixture and drizzle the honey evenly on top. Use a basting brush to make sure that the honey is spread evenly on the bacon. Wrap the foil around the corn and secure the end of the foil.
Place the corn on a baking sheet and place in the oven. Cook for 25-30 minutes (flipping the corn halfway through the cook time) until the bacon is crispy and the corn is cooked thorough.
Let the corn rest to cool slightly. Then carefully unwrap the foil from the corn and serve immediately while warm. Enjoy!
Notes
You can use maple syrup instead of honey in this recipe if you prefer.This corn is best served fresh when the bacon is crispy but you can refrigerate the leftovers in an airtight container for up to 5 days. The bacon will get softer when it's stored.