Prepare the corn: Carefully slice each ear of corn lengthwise into four equal wedges following the cob structure. This will resemble small ribs. (Safety Note: Use a sharp, heavy knife and proceed with caution).

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Toss the corn ribs in a bowl with the olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper until evenly coated.

Arrange the seasoned corn ribs in a single layer on the prepared baking sheet. Bake for 16-18 minutes, flipping halfway through, until the edges start to crisp and char slightly.

While the corn is baking, prepare the garlic butter: In a small saucepan over medium-low heat, melt the butter. Add the minced garlic and cook gently for about 1 minute until fragrant, being careful not to burn it.

Remove the corn from the oven. Transfer the hot corn ribs to a large bowl. Drizzle generously with the melted garlic butter and toss gently to coat.

Finish the dish by squeezing the fresh lime juice over the corn ribs and sprinkling with chopped cilantro or parsley before serving immediately.