Start by rinsing and drying fresh ears of corn. Carefully cut each cob into quarters, aiming for pieces that resemble ribs.

In a mixing bowl, combine olive oil, sweet paprika powder, garlic powder, salt, and pepper. Brush this mixture generously on the corn pieces.

For air-frying, preheat air fryer to 180°C and cook for 15-20 minutes, flipping halfway. For baking, preheat oven to the same temperature and roast for 30-35 minutes.

Melt vegan butter in a small saucepan over medium heat, mix in olive oil, and add Aleppo chili flakes. Simmer for a couple of minutes until fragrant.

Blend vegan cream cheese with lime zest and juice until smooth, then refrigerate to chill.

Arrange crispy corn ribs on a plate, spoon lime zest cream cheese on top, drizzle with Aleppo chili butter, and garnish.