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Add the corn to a large pot. Fill the pot with water, season with a big pinch of salt and bring to a boil. Boil for 3 to 4 minutes, then drain and allow the corn to come to room temperature.
Heat the oven to 375°F (190°C). Add the panko to a small pan. Drizzle with olive oil, season with salt and pepper and stir. Bake, stirring halfway through, for 8 minutes, until golden brown. Season with garlic powder and set aside.
Add 4 anchovies, the anchovy oil, the yolks, garlic and mustard to a tall container. Slowly pour the oil in while constantly blending using an immersion blender or constantly whisking by hand, until the mixture is lighter in color and doubled in size.
Taste and add more anchovies, to preference. Add the lemon juice, Parmesan, and a few cracks of black pepper. Stir, taste and add salt, if needed.
Insert a chopstick in the center of each cob. Using a brush, brush all sides of the corn with the dressing.
Sprinkle the Parmesan and breadcrumbs on the corn and gently press them on the cob.
Serve right away.