Carefully slice the corn cobs lengthwise, into halves, then again to create 4 individual sections per cob. (You can place a dish towel between the corn and the cutting board to help prevent the corn from slipping, or cut the cobs in half so that they are smaller and more easier to manage pieces).

Combine the melted butter with the chipotle chile powder, chili powder, smoked paprika, 1 tsp of garlic powder, and 1/2 tsp kosher salt.

Air fry at 375°F in batches for approximately 10 minutes, or until the cob begins to curl and the kernels have lightly charred.

Meanwhile, finely crush the CHEETOS^® and place into a wide bowl or shallow dish.

Once the ribs are cooked, immediately remove from the air fryer, brush lightly with the remaining melted butter, and toss in the crushed CHEETOS^® to coat.

(Optional) To make the dipping sauce: Combine the mayo, sour cream, garlic cloves, lime juice, 1/4 cup chopped cilantro, cumin, coriander, 1/4 tsp garlic powder and 1/2 tsp salt in a blender. Blend until smooth.

To Serve: Arrange the cooked corn ribs onto a serving plate, then drizzle with the cilantro lime sauce, and sprinkle with Cotija cheese, extra crushed CHEETOS^®, and fresh sprigs of cilantro. Pour the rest of the sauce into a small bowl for dipping, and enjoy!