Shuck the corn and remove all silk. Rinse and pat dry.

Stand each ear upright on a cutting board and carefully slice lengthwise through the center, then slice each half again to make four long quarters per ear.

Pat the cut corn ribs thoroughly with paper towels to remove surface moisture.

In a small bowl, mix melted butter, garlic powder, smoked paprika, salt, black pepper, and cayenne pepper until well combined.

Brush the butter mixture generously over all sides of the corn ribs.

Sprinkle grated parmesan evenly over the coated corn ribs.

Place corn ribs in a single layer, kernel side up, in the air fryer basket.

Air fry at 400°F (200°C) for 12–15 minutes, shaking the basket halfway through, until kernels are golden brown and edges are slightly charred.

Transfer to a serving plate, garnish with chopped chives or parsley if desired, and serve immediately while hot and crispy.