Preheat a charcoal or gas grill for direct cooking over medium-high heat. Pull husks back leaving them attached at stem ends. Remove silk; gather husks over stem and tie with kitchen string to form a handle. Brush each ear with canola oil.

Place corn over direct heat, keeping husk handles away from flame. Grill 10 to 12 minutes or until tender and slightly charred, turning frequently. Remove from grill; cool slightly.

Meanwhile, whisk together hoisin sauce, honey, orange juice, soy sauce, and crushed red pepper. Brush on grilled corn. Garnish with sliced green onions, if desired.