[Bel Air Brewing]

We have gotten cooked corn, and movie-theater-buttered popcorn on one or two of our brews.
It would not be a boil issue, as we never boil less than 60 minutes. Most often 90 minutes.

[chinaski]

We have gotten cooked corn, and movie-theater-buttered popcorn on one or two of our brews.
It would not be a boil issue, as we never boil less than 60 minutes. Most often 90 minutes.

Diacetyl is a fermentation issue, but a boil one.

[denny]

We have gotten cooked corn, and movie-theater-buttered popcorn on one or two of our brews.
It would not be a boil issue, as we never boil less than 60 minutes. Most often 90 minutes.

Neither of those is necessarily connected to boil time.

[mabrungard]

I'm about half way through a batch of pilsner that I only boiled for 30 minutes that came out great: no dms.

Low or no DMS is possible in a Pilsner and if a 3L or 4L pale malt was used instead of a 2L Pils malt, it's even more possible.  It's the palest of malts that present the greatest possibility of having the DMS precursor (SMM) and DMS.  If your brewing practices have a really short time before the wort is chilled to under 185F, that also decreases the possibility of having DMS. 

For most regular brewers using a high percentage of Pils malt, boiling longer than a half hour is probably wise.