This is the most physically critical step in the recipe and the one that requires the most deliberate attention. Read the full cutting instructions before beginning. Trim both ends of each corn cob flat — creating stable, flat surfaces at each end that allow the cob to stand upright without rocking. Stand each cob upright on a sturdy cutting board — hold a folded kitchen towel in the hand not holding the knife and use it to brace the cob top rather than your fingers. Using a very sharp, heavy chef's knife — a blunt knife requires more force and is significantly more dangerous than a sharp one — place the blade at the top centre of the standing cob and cut straight down through the exact centre to produce two halves. The key word is straight down: the knife must travel directly downward through the cob, not at an angle and never sideways. The danger is lateral force — if the knife skids or is pushed sideways by the cob's dense structure, it moves toward the bracing hand. Always apply downward pressure only. Lay each half flat on the board, cut-side down. Cut each half again through the centre lengthwise to produce four quarter sections — each one a long rib of corn with a curved surface of kernels attached to a section of the core. You should have 16 corn ribs total from 4 cobs. Place the cut corn ribs on a tray. Brush each rib on all sides with the 1 tbsp of neutral oil and season with the ½ tsp of fine sea salt.

In a small saucepan, melt the 120g of unsalted butter over low-medium heat. Add the 2 finely minced chipotle peppers — the chipotles are smoked, dried jalapeños rehydrated and canned in the spiced tomato-vinegar adobo sauce, producing a deeply smoky, moderately spiced, slightly sweet flavour that is specifically incomparable to fresh or plain dried chili. Add the 3 tbsp of adobo sauce directly from the can. Cook gently, stirring frequently, for 2–3 minutes — the low-medium heat is specifically calibrated to allow the chipotle's smoke compounds, capsaicin, and the adobo's spice components to diffuse into the surrounding butter fat without burning the butter's milk solids. Add the lime zest and a small pinch of salt if the butter tastes flat — taste first, as the chipotles and adobo sauce already carry significant salt. Continue cooking for a further 1 minute until fragrant. Remove from the heat completely and stir in the 1 tbsp of lime juice. Adding the lime juice off heat preserves its volatile aromatic compounds rather than evaporating them into the air above the hot pan. Allow the butter to rest at room temperature while the corn cooks — the infusion continues during this resting period and the flavour deepens.

Reserve approximately one-third of the butter for drizzling and serving; use the remaining two-thirds for basting during and after cooking.

Preheat a charcoal, wood, or gas grill to medium-high heat. Place the oiled, seasoned corn ribs directly over the heat in a single layer with space between each — the direct flame contact is what produces the caramelisation and char that the oven and air fryer cannot fully replicate, and the gaps allow the heat to circulate around each rib. Grill for 10–15 minutes total, turning the ribs frequently — every 2–3 minutes — to expose the curved kernel faces, the flat cut faces, and the core-side to the direct heat in rotation. During grilling the corn ribs will visibly curl and cup as the kernels' starch expands from the heat and the inner cob fibres contract — the characteristic corn rib shape that is also why the preparation is specifically called ribs. The kernels should develop deep golden-brown caramelisation in concentrated patches with scattered blackened spots — the char from direct flame contact producing the smokiness that is the flavour's primary register. Brush generously with the chipotle butter in the final 2–3 minutes of grilling and allow the butter to caramelise against the hot kernels — the butter's milk solids browning onto the corn's surface in a thin, sticky layer rather than sitting as liquid fat.

Position the oven rack approximately 15cm below the broiler element. Preheat the broiler to its highest setting — allow a full 5 minutes of preheating so the element is at maximum temperature. Arrange the oiled corn ribs on a foil-lined baking tray in a single layer. Broil for 10–12 minutes, turning once at the halfway point, until the kernels are deeply charred and the ribs have begun to curl. Remove briefly from the broiler and brush generously with the chipotle butter. Return under the broiler for 1–2 minutes — the final step specifically allows the butter to caramelise onto the kernels at the broiler's direct heat rather than simply cooling on the corn's surface.

Preheat the air fryer to 200°C for 3 minutes. Arrange the corn ribs in the basket in a single layer — work in batches if needed. Cook for 10–14 minutes, shaking the basket or turning the ribs at the halfway point. The air fryer produces good caramelisation and charring from the circulating hot air and will curl the ribs — but it does not produce the specific flame-char smokiness of a grill or the concentrated high-heat browning of a properly preheated broiler. It is a reliable and convenient method for a slightly milder result.

Transfer all the corn ribs to a wide serving platter. Drizzle the reserved chipotle butter generously over the entire platter — the warm corn will absorb the butter immediately into the caramelised kernel surfaces. Crumble the 80g of cotija cheese evenly across all the ribs — the dry, salty cotija against the smoky, spiced butter and the sweet caramelised corn is the specific flavour combination that makes corn ribs specifically more interesting than corn on the cob. Scatter the fresh cilantro leaves. Squeeze fresh lime juice over the finished platter and arrange the lime wedges alongside for further squeezing at the table.