Mix olive oil, juice from one lime, garlic powder, black pepper, paprika and ½ teaspoon of kosher salt in a small bowl. Brush onto the corn ribs and marinate for 10 minutes.
Cook corn ribs on a barbecue until the edges char a bit (about 10 minutes). Alternatively, cook on a baking sheet in the oven at 375 for about 15 minutes.
While the corn ribs are cooking, add sour cream, the juice of one lime, the chipotle chiles and 1 teaspoon of kosher salt to a blender and blend until combined.
Remove corn ribs from grill and brush generously with the chipotle cream. Top with crumbled Queso Fresco, chopped cilantro, Tejin and chili powder. Enjoy!