Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

Prepare the corn ribs: Slice each ear of corn lengthwise into quarters, being careful to keep the cob pieces roughly the same size. This process can be difficult; use a sharp, heavy knife and angle the cuts so you get long, relatively flat strips of kernels. Toss the corn pieces with 1 tablespoon of neutral oil and 1/2 teaspoon of salt.

Roast the corn: Arrange the corn pieces in a single layer on the prepared baking sheet. Bake for 15 minutes, flip them over, and bake for an additional 10 minutes until they start to soften and brown slightly.

While the corn roasts, prepare the glaze: In a small bowl, whisk together the mayonnaise, gochujang, honey, rice vinegar, minced garlic, and sesame oil until completely smooth and well combined.

Glaze and finish: Remove the corn from the oven. Brush half of the spicy mayo glaze generously over all sides of the corn ribs. Return the corn to the oven and bake for 5 more minutes.

Serve immediately, drizzling the remaining glaze over the top of the finished ribs. Garnish with toasted sesame seeds and sliced scallions.