Step 1: Husk and clean the corn, removing all silk. Pat thoroughly dry with paper towels.
Step 2: Carefully cut each ear of corn in half crosswise, creating two shorter pieces.
Step 3: Stand each corn half upright on its flat end. Using a sharp knife, cut through the cob from top to bottom, slightly off-center from the core, to create two "ribs". Repeat on the other side of the core to create two more "ribs". Each corn half should yield 4 ribs, for a total of 8 ribs per ear of corn.
Step 4: In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Whisk until well combined.
Step 5: Place the cut corn ribs in a large bowl. Pour the seasoning mixture over them and toss thoroughly to ensure every piece is evenly coated.
Step 6: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step 7: Arrange the seasoned corn ribs in a single layer on the prepared baking sheet, ensuring they do not overlap.
Step 8: Roast for 20-25 minutes, flipping them halfway through, until the corn is tender, slightly charred at the edges, and has curled beautifully.
Step 9: Transfer to a serving platter. Garnish with fresh chopped cilantro and serve immediately with lime wedges and your favorite dipping sauce.