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

Preparing the Sweetcorn Ribs: Carefully slice each ear of corn lengthwise into 3 or 4 equal wedges (these are the 'ribs'). The natural curvature of the corn should allow them to sit like ribs.

In a medium bowl, toss the corn ribs with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.

Roast for 20-25 minutes, flipping halfway through, until the edges are slightly charred and the corn is tender and caramelized. If you prefer them crispier, finish briefly under the broiler for 1-2 minutes (watch carefully to prevent burning).

While the corn roasts, prepare the dressing: Whisk together the lime juice, mayonnaise (or aioli), maple syrup, minced garlic, and sriracha in a small bowl until smooth and well combined.

Once the corn ribs are cooked, transfer them to a serving platter. Drizzle generously with the lime chilli dressing and sprinkle with fresh chopped coriander before serving immediately.