Prepare the Corn: Carefully cut each ear of corn lengthwise into four equal wedges, creating the 'ribs'. This is best done by standing the cob upright on a cutting board and slicing close to the center cob, going through the kernels.

Mix the Spice Rub: In a small bowl, combine the olive oil, smoked paprika, chili powder, garlic powder, cumin, cayenne pepper (if using), salt, and black pepper until a thick paste or rub forms.

Season the Corn: Brush the spice rub evenly over all sides of the corn ribs, ensuring they are well coated. Allow them to rest for at least 10 minutes at room temperature to absorb the flavors.

Cook the Ribs (Grill Method): Preheat a grill (gas or charcoal) to medium-high heat (about 375°F / 190°C). Place the corn ribs directly on the grates and grill for 5-7 minutes per side, turning frequently, until tender and slightly charred in spots.

Cook the Ribs (Oven/Air Fryer Method): Preheat oven to 400°F (200°C) or air fryer to 380°F (195°C). Arrange the ribs in a single layer on a baking sheet or in the air fryer basket. Bake or air fry for 15-20 minutes, flipping halfway, until tender and slightly crispy.

Finish and Serve: Transfer the smoky corn ribs to a serving platter. Drizzle generously with fresh lime juice, then sprinkle with crumbled cotija cheese and fresh cilantro before serving immediately.