Place corn (in husk) in large container; add cold water to cover. Let stand 30 minutes. Meanwhile, spray grill rack with nonstick cooking spray. Preheat grill to medium-high direct heat.
Remove corn from water; do not remove husks. Place corn on grill. Grill covered 10 minutes, turning occasionally. Remove from grill. Do not turn grill off. Cool corn slightly. Carefully remove husk and silk.
Blend butter, 1 tablespoon of the olive oil, cumin, chili powder and salt in small bowl. Place corn on grill; brush with butter mixture. Grill 4 to 7 minutes more, or until lightly charred, turning and basting once. Remove from grill.
Cool corn slightly, if desired. Hold corn upright on cutting board; with sharp knife, cut corn from cob. Combine corn, olives, onions, cilantro, tomato, remaining 3 tablespoons olive oil and vinegar in medium bowl; mix well.
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