In a small bowl, combine the softened butter with ½ cup of the parmesan cheese, garlic powder, salt, black pepper, and smoked paprika. Mix thoroughly until all ingredients are evenly distributed and the butter takes on a pale yellow hue from the cheese and paprika.

While preparing the butter mix, preheat your oven to 425°F and line a large baking sheet with parchment paper or foil for easy cleanup. Pat the shucked and cleaned corn dry with paper towels.

Arrange the corn in a single layer on the prepared pan. Using a pastry brush or the back of a spoon, generously coat each ear of corn with the seasoned butter mixture.

Place the coated corn in the preheated oven and roast for 25 minutes, rotating the pan halfway through.

Remove the roasted corn from the oven and immediately top each ear with a sprinkle of the freshly grated parmesan cheese and distribute the snipped chives evenly.

Finish with a light drizzle of fresh lemon juice and serve immediately.