Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
Cut corn cobs in half lengthwise, then in half again to have quarters. Line the quartered corn cobs onto the prepared baking sheet, making sure they are not touching.
In a small mixing bowl, whisk to combine the olive oil, lime juice, paprika, garlic powder and salt. Whisk together to combine, then brush generously onto the cobs.
Place the baking sheet into the preheated oven on the center rack and bake for 25 minutes, until crispy.
Sauce: While corn ribs are baking, whisk together all sauce ingredients until smooth. Place into the fridge to let the flavors meld together while the corn cobs are baking.
Once baked, remove corn ribs from the oven and top with parmesan and chives. Serve immediately with the sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to three days.Reheat: To reheat, just throw them back into the oven at 350°F until warmed and crispy.Seasoning: Experiment with different seasonings to customize the flavor of your dinner. Pre-mixed seasonings like Cajun seasoning, Montreal Chicken seasoning, and other seasoning blends would be great here! I have also been known to sprinkle them with tajin.Baking Time: Adjust the cooking time to achieve your desired level of crispiness. A shorter baking time will yield more tender, juicy corn, while a longer baking time will dry the corn out and make it chewier.Grilling Option: For added smokiness, try grilling instead of baking. You can do this on your outdoor grill, or even on a grill pan.