Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.

Carefully slice each ear of corn lengthwise into four equal quarters, standing the corn upright. This requires a sharp knife and caution; slice down through the cob four times to create 'ribs'.

In a large bowl, toss the corn ribs with olive oil, salt, and pepper until evenly coated.

Arrange the seasoned corn ribs in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until the edges are slightly charred and crispy.

While the corn roasts, whisk together the chili powder, smoked paprika, Tajin seasoning, and garlic powder in a small bowl to create the spice mix.

Once the corn is tender-crisp, remove from the oven. Immediately toss or brush the hot ribs generously with the prepared Tajin blend until well coated.

Transfer the coated corn ribs to a serving platter. Sprinkle generously with crumbled Cotija cheese and fresh chopped cilantro. Serve immediately with lime wedges for squeezing.