Preheat the oven to 190ºC fan.
Halve each cob lengthways, then again to get 4 pieces per cob.
Mix olive oil, smoked paprika and BBQ seasoning in a bowl.
Brush the rub over the corn ribs, season with sea salt and place on a tray.
Bake for 30–35 minutes until curled and golden.
Combine mayo, sriracha and lime juice in a small bowl. Season to taste.
Sprinkle the ribs with vegan parmesan, chilli flakes and chopped chives. Serve with the sriracha mayo on the side.
