Preheat oven to 425°F.

Microwave the husked ears one at a time for 2 minutes each (or steam over simmering water for 4 minutes). The corn should be warm and pliable, not cooked through.

Halve each ear crosswise to make 2 shorter cobs. Stand each shorter half on its cut end and drive a sharp, heavy knife straight down through the center to halve it lengthwise. Lay each half cut-side down and halve again lengthwise. You'll get 8 ribs per ear, 32 total.

Toss the ribs with olive oil, salt, smoked paprika, cumin, and pepper. Arrange on a sheet pan in a single layer with space between each rib. Roast 18-20 minutes until the ribs curl back.

Meanwhile, blend the peeled peaches with brown sugar, chipotle, white wine vinegar, lemon juice, olive oil, and salt. Transfer to a small saucepan and simmer over medium-low for 6–8 minutes, stirring often, until thickened. It should easily coat the back of a spoon.

Make whipped feta. Break the feta into chunks and add to a food processor with yogurt, garlic, olive oil, and lemon juice. Process 1–2 minutes, scraping down once or twice, until completely smooth. Add ice water until you reach a thick-but-spreadable consistency.

Remove corn ribs from the oven and turn on the broiler to high. Brush corn generously with the glaze on all sides. Broil for 3-4 minutes or until lightly charred and caramelized. Remove from the broiler.

Spread the whipped feta on a platter. Pile corn ribs on top and drizzle any remaining glaze over the ribs. Sprinkle cilantro on top and serve immediately.