Prep the corn safely: Shuck the corn and remove the silks. Place a cob upright on a sturdy cutting board with the flat end down. Using a sharp chef’s knife, cut the cob in half lengthwise. Then cut each half into halves or thirds, forming long “ribs.” Press down firmly and keep your non-cutting hand above the knife, not on the cob.

Season generously: In a large bowl, whisk olive oil with smoked paprika, garlic powder, onion powder, salt, pepper, and optional chili or cayenne. Toss the corn ribs until well coated. Coating every edge ensures even color and crispness.

Preheat the air fryer: Set it to 400°F (200°C) for 3 minutes. A hot basket helps prevent sticking and jump-starts browning.

Arrange in a single layer: Place ribs curved-side down without crowding. They will curl slightly as they cook. Work in batches if needed.

Air fry to golden perfection: Cook for 10–12 minutes, flipping once halfway. Corn should be lightly charred on the edges and tender inside. If your air fryer runs cool, add 2–3 minutes.

Finish and serve: Squeeze lime over the hot ribs. Sprinkle with cilantro or parsley, and add parmesan or cotija if using. Serve with your favorite dipping sauce.