Grate cheese with a fine grater such as a Microplane. Add cheese to the bowl of a food processor along with the butter, 2 tablespoons of the pimientos, and the remaining ingredients. Process until relatively smooth. Add the remaining 2 tablespoons of pimientos and pulse until finely chopped and incorporated into the mixture.
Transfer to a small bowl, cover and refrigerate util 30 minutes before serving with corn so that it has softened slightly for spreading.
Alternatively, scrape butter with a rubber spatula onto a piece of kitchen parchment or plastic wrap. Roll up and twist the the ends to form a cylinder. Refrigerate for a couple hours until firm. Can be stored in the freezer for up to 1 month.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/grilled-corn-with-pimiento-cheese-butter/