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

Prepare the corn: Carefully stand an ear of corn upright on a cutting board. Using a sharp chef's knife, cut the cob lengthwise into quarters, making sure to keep the kernels facing the board. You should end up with four long, thin 'ribs' per ear.

In a small bowl, whisk together all the spice rub ingredients: chili powder, smoked paprika, garlic powder, cayenne pepper, salt, black pepper, and lime zest. Mix thoroughly until uniform.

In a large bowl, gently toss the corn ribs with the olive oil until lightly coated. Then, sprinkle the spice rub over the coated corn ribs and toss again until every piece is evenly seasoned.

Arrange the seasoned corn ribs in a single layer on the prepared baking sheet. Ensure they are not overlapping for maximum crispiness.

Bake for 20 to 25 minutes, flipping the ribs halfway through the cooking time, until they are slightly charred and crispy on the edges.

Remove from the oven, let cool for 5 minutes, and garnish immediately with fresh chopped cilantro. Serve hot with lime wedges on the side for an extra burst of acidity.