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Place butter and miso in a small bowl and use a spoon or rubber spatula to combine them thoroughly. Set aside.
In another small bowl, combine the furikake and togarashi. Set aside.
Put two of the ears of corn in the microwave and cook on high for 7 or 8 minutes. Carefully remove the corn and cut off the bottom ¼ inch of each ear (the stem end). Pick up the ear by the top, and the husks and silks should fall off, leaving a clean ear. If they don’t, help them along with a little loosening and tugging. Repeat with the remaining 2 ears. (Note: Cooking 1 ear at a time this way should only take 5 to 6 minutes.)
Use a butter knife or small rubber spatula to spread some of the miso butter. Arrange on a platter and sprinkle with furikake-togarashi mixture.