Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Carefully slice each corn cob lengthwise into four equal wedges, mimicking ribs. This requires a very sharp knife and caution; stabilize the cob on a cutting board and slice from tip to tip.

In a small bowl, toss the corn wedges with olive oil, smoked paprika, salt, and black pepper until evenly coated.

Arrange the seasoned corn wedges in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until the edges are lightly charred and the corn is tender and slightly crispy.

While the corn bakes, prepare the chili butter. In a small saucepan over low heat, melt the vegan butter. Stir in the Aleppo pepper flakes, minced garlic, lime juice, and maple syrup. Cook gently for 1-2 minutes until fragrant, but do not let the garlic brown. Taste and adjust salt if needed.

Once the corn ribs are cooked, immediately transfer the hot wedges to a large serving bowl.

Pour the warm Aleppo chili butter evenly over the corn ribs, tossing gently to coat them thoroughly. Garnish with fresh cilantro and serve immediately with lime wedges.