Shuck the corn and remove all silks. Place the 4 cobs on a microwave-safe plate and microwave on high for 2 minutes, until the cobs are warm and slightly softened but not fully cooked. If you do not have a microwave, drop the cobs into a pot of boiling water for 5 minutes, then drain and let cool for 3 minutes.

Spread a damp kitchen towel flat on the counter and set your cutting board on top so it cannot slide. Trim about half an inch off each end of every cob so they stand flat.

Lay one cob on its side and cut it in half crosswise with a large sharp knife, rocking the blade down through the center. Stand one half on its flat end and, keeping your fingers well clear, slice straight down through the middle to split it in half lengthwise. Turn each half kernel-side up and slice down the middle once more to make 4 long riblets. Repeat with the remaining halves and cobs to make 32 riblets total.

Preheat the air fryer to 380 F for 3 minutes.

In a large mixing bowl, whisk together 3 tablespoons olive oil, 2 teaspoons smoked paprika, 1.5 teaspoons garlic powder, 1 teaspoon salt, and 0.5 teaspoon black pepper into a loose paste.

Add the corn riblets to the bowl and toss with your hands or tongs until every piece is fully coated in the spiced oil, working the rub into the kernels.

Arrange the riblets kernel-side up in the air fryer basket in a single layer, working in 2 batches if needed so they are not crowded.

Air fry at 380 F for 8 to 10 minutes, until the kernels visibly curl outward into the signature rib shape and char at the edges. Do not undercook: the curl only appears when the kernels dry and contract at high heat.

Transfer the hot corn ribs to a serving platter, squeeze fresh lime juice generously over the top, and serve immediately with extra lime wedges alongside.