Open the can of coconut milk. Scoop out the solid, white cream gathered at the top of the can and place it in a large food processor. Discard any remaining liquid in the can.
Add the jalapeno, cilantro, garlic, soy sauce, lime juice, and honey to the food processor and blitz until smooth. Pour the dressing into a medium-sized bowl and whisk in the sesame oil. Refrigerate until ready to use. Note: the dressing will taste a hair too salty at this point but once you introduce the noodles you'll be glad the extra salt is there.
Place the butter and miso in a stand mixer fitted with a whisk attachment. Whip the miso into the butter on medium-high speed until uniform. Spoon the mixture into a small bowl and set aside.
Grease a cast iron griddle or a BBQ grill with some of the olive oil. Brush the remaining oil on the corn. Heat the grill or griddle over high heat until smoking. Add the corn and grill on all sides until grill marks appear.
Transfer the finished corn to a plate and spread the miso butter all over it. Set the corn aside. Unless you go completely nuts with the butter, you will have some leftover. Spread it on your toast or add it to your popcorn. You won't be sorry.
Bring a large pot of water to a boil and cook the pasta or noodles according to the package's direction. Drain the noodles and rinse under cold water.
Place the noodles in a bowl and pour the coconut dressing over top. Toss to coat.
Divide the noodles amongst 4-6 bowls. Cut the corn from its cob and sprinkle the corn over the noodles. Add the cucumber ribbons to the bowls followed by a sprinkling of scallions and peanuts. Finally, finished with a handful of finely chopped cilantro. Serve immediately.