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Put the bacon in a medium skillet set over medium heat. Cook, flipping occasionally, until crispy. Remove bacon from skillet. Pour bacon fat into a bowl but do not discard it.
Measure the butter into a small chopper or food processor. Add the garlic, cilantro, chili powder, and salt. Drizzle in the reserved bacon fat and crumble in the cooked bacon.
Pulse butter mixture until well combined.
Use immediately or store in the refrigerator in a sealed container for up to 4 days or in the freezer for 2 months. Use 1 tablespoon of butter per cob of corn, or stir 1 tablespoon of the butter into 1 cup of hot corn to melt it in.