Carefully slice each ear of corn lengthwise into four equal wedges (ribs). This requires a very sharp knife and steady hands; cut parallel to the cob through the kernels.

In a medium bowl, whisk together the olive oil, smoked paprika, garlic powder, chili powder, salt, and black pepper until well combined.

Toss the corn ribs thoroughly with the seasoning mixture, ensuring all sides are lightly coated. Be mindful not to press too hard, as the structure is delicate.

Preheat your air fryer to 380°F (195°C). Arrange the seasoned corn ribs in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding.

Air fry for 10-12 minutes, flipping the ribs halfway through cooking (around the 5-6 minute mark), until the kernels are slightly blistered and crispy.

Remove the 'ribs' from the air fryer. Immediately brush with melted butter and top generously with crumbled Cotija cheese and fresh cilantro. Serve immediately with lime wedges for squeezing.