Soak skewers and toothpicks in tepid water for 30 minutes.
Preheat grill for medium high heat.
Shuck corn and cut each ear in half. Cut away the edges to make corn pieces more uniform in shape.
Place one piece of corn onto one skewer; about halfway through. If skewers are too long, cut away or break off a few inches from the bottom.
Take a strip of bacon out and do an initial measurement. Wrap it around the cob with 1 1/2 inches to spare. The bacon will shrink as it cooks, so make allowances for this. Now, take 3 slices or so, cut to the right measurement. Lay them flat and season with some chili powder and black pepper. Begin rolling cobs and secure with 1-2 toothpicks. Cut away any torn edges. Repeat process for the remaining corn cobs.
Place bacon wrapped corn skewers on grill and set strips of aluminum foil under exposed skewer portion. This will prevent them for burning up too quickly. Cook corn for 15-17 minutes total, rotating every 4 minutes or so. Watch for flare-ups and adjust heat accordingly.
Once the bacon has cooked through and has a nice brown color, remove corn from the grill, place onto a large platter or cookie sheet, and serve.