Preheat oven to 450.
As the oven preheats, add all four whole corn on the cobs into a pot of boiling water and boil for 10-15 minutes. Remove the corn from the boiling water and let it cool on a plate for 5-10 minutes.
When the corn has cooled, cut each one lengthwise down the middle into quarters with a sharp knife. Set aside.
Next, heat a medium sauce pan on medium high. Once hot add your green onions and sauté for 1-2 minutes. Toss in your garlic, poblano, salt, and sauté for another 2-3 minutes. Then add your pineapple, chipotle, cumin, paprika, and cook down for 1-2 minutes.
To help deglaze the pan, add in your fresh orange juice, white wine vinegar and cover with a lid, lower the heat to a simmer, and cook for 4-5 minutes. Once all the veggies are soft, remove from heat and add all the mixture into a high powered blender and blend on high until fully smooth.
Now that the sauce is ready, add all the quartered corn ribs into the sauce in a large mixing bowl. Stir until everything is fully coated, then place them evenly spread out onto an oven safe sheet pan lined with parchment paper.
Bake at 450 for 45-50 minutes, and then broil the last 5 minutes until the corn begins to turn golden brown and crispy. Store in a bowl with a lid to keep them warm, enjoy while they are still hot. Enjoy!
