Cut the 4 ears of corn into 3 pieces each. Toss with the 2 tsp cajun seasoning, 1 tsp garlic powder, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp cayenne pepper until fully coated.

Heat a large skillet over medium-high heat for 2 minutes, then add the 1 tbsp olive oil and 3 tbsp butter. Once foaming, add the corn cut-side down and cook undisturbed for 3 to 4 minutes until deeply golden.

Using tongs, turn the corn onto its rounded sides and cook for another 5 to 6 minutes total, rotating every 2 minutes until all sides are blistered and browned.

Transfer to a serving plate, sprinkle with the 2 tbsp chopped parsley and 1 tbsp grated parmesan, and serve immediately.