Shuck the corn completely and rinse under cold water to remove any silk strands.

Pat each ear dry with paper towels.

Place each corn ear on a cutting board and carefully cut it in half lengthwise, and then cut each half in half lengthwise again to create four long pieces per ear.

Whisk together the melted butter, garlic powder, paprika, cayenne pepper, kosher salt, and black pepper in a small bowl.

Brush each corn rib generously on all sides with the seasoned butter mixture.

Preheat the oven to 425 degrees Fahrenheit or heat your grill to medium-high heat.

Place the corn ribs cut-side down on a rimmed baking sheet for roasting, or directly on the grill grates for grilling.

Roast in the oven for 15 to 20 minutes, or grill for 10 to 15 minutes, turning halfway through.

Remove the corn ribs from heat and immediately sprinkle with Parmesan cheese if using, and fresh cilantro or parsley.

Serve hot with lime wedges.