In a blender, combine the coconut milk, cilantro, and green chili pepper. Puree until all the cilantro is completely blended into the coconut milk.
Pour the blended mixture into a pot and place over medium/high heat. When it comes to a boil, reduce the heat to medium and gently boil. Stir until the mixture starts to thicken.
If Using Frozen Corn: Completely defrost the frozen corn and add it to the curry (note: be sure to drain out most of the water from the frozen corn before adding it in).
If Using Fresh Corn: Cut some of the cobs into 4 whole pieces, and cut kernels off of the others. Mix into the pot with the curry.
Bring the curry to a boil. Stir well, and reduce the heat again to maintain a gentle simmer. Continue cooking, slightly covered until the sauce is smooth, green, and thick. It'll be reduced by about 1/3 or 1/2. (note: this may take ~30 minutes).
Add salt to taste. (Note: if the corn is not that sweet, you can add a very small amount of sugar to taste.)
Reduce the heat to low and add the peanut butter and crushed roasted peanuts (if using), stirring for about 2 more minutes. Remove from heat, let it sit for 2 minutes.
Serve hot with some homemade tortilla, naan, or rice.
Notes
Peanuts - I highly recommend the addition of roasted peanuts or a little peanut butter. For a nut-free option, simply omit the roasted peanuts.