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

Carefully slice each ear of corn lengthwise into quarters, creating long, thin 'ribs'. This requires a sturdy knife and careful handling; cut down the center of the cob, then cut parallel to the first cut on either side of the kernel line.

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

Arrange the corn ribs in a single layer on the prepared baking sheet. Bake for 15 minutes, flip them, and bake for another 5 minutes, or until the edges are slightly charred and crispy.

While the corn bakes, prepare the sauce: In a small saucepan, melt the butter over medium-low heat. Add the minced garlic and sauté for about 1 minute until fragrant (do not brown).

Remove the butter mixture from the heat and immediately whisk in the grated Parmesan cheese until smooth and creamy.

Once removed from the oven, immediately transfer the hot corn ribs to a large clean bowl. Pour the melted Parmesan garlic butter evenly over the ribs and toss gently until everything is thoroughly coated. Sprinkle with fresh parsley and serve immediately.