Prepare smoker to 275 °F
Brush on some melted butter. This will moisturize the corn and gives the seasoning a good surface to stick to.
Sprinkle the corns with garlic powder and dry basil.
Lay a piece of parchment paper and add about 5 slices of bacon alongside each other slightly overlapping one another.
Add fresh basil and sliced jalapeno then press everything down so it all sticks together.
Make sure to wrap them very tight so they’ll stay together. Transfer to the baking tray.
Brush generously with maple syrup.
Toss wood chips onto hot coals and transfer the corn to your grill (indirect heat). Make sure to start with the bacon seam side down.
Give them a quarter turn every 15 minutes until all of the bacon is crisp and caramelized and the corn is tender, about an hour to cook.