Begin by carefully slicing the corn cobs into quarters. For best results, stand each cob upright on a sturdy cutting surface and, using a sharp knife, slice them vertically in half. Once halved, place them flat-side down and cut again to form quarters. Take your time with this step, as corn can be tough to cut through.

Preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

In a mixing bowl, prepare the marinade by combining coconut yogurt, paprika, garlic powder, lime juice, and salt. Stir until smooth and well blended.

Using a basting brush, coat each corn rib generously with the marinade, ensuring every piece is evenly covered. Once coated, lightly dust the ribs with a sprinkle of chili powder and an extra pinch of salt for added depth of flavor.

Arrange the corn ribs on the prepared baking sheet in a single layer. Bake in the preheated oven for approximately 30 minutes, or until the edges are crisp and the corn is tender throughout.

Once cooked, transfer the corn ribs to a serving platter. Garnish with freshly chopped cilantro and crumbled vegan feta if desired. Serve immediately with a side of vegan chipotle mayo for dipping.