Slice the corn into ribs: Stand each husked ear upright on a cutting board and slice downward along the cob to create 6-8 rib-shaped wedges per ear, each with a row of kernels attached.

Prepare the seasoning mix: In a mixing bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir until well blended.

Toss the corn ribs: Add the sliced corn ribs to the bowl and gently toss to coat each piece evenly with the seasoned oil, being careful not to break the ribs.

Preheat the air fryer to 400°F (200°C) for about 3 minutes.

Arrange the ribs in a single layer in the air fryer basket, spacing them out for air circulation. Cook in batches if necessary.

Air fry for 10 minutes, then flip the ribs using tongs or a spatula. Continue cooking for another 5-7 minutes until ribs are golden and crispy on the edges.

Check for doneness: ribs should be crispy outside and tender inside. Add 2-3 more minutes if extra crispiness is desired, watching closely to avoid burning.

Serve immediately, garnished with chopped parsley or cilantro if desired.