Preheat oven to 350 degrees F. Spray an 8-inch square or oval baking dish with nonstick cooking spray.
In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add drained corn and cook, stirring occasionally, for several minutes or until most of the corn develops a char. (A cast iron skillet works best for this). Set aside until ready to use. (You may need to do this in two batches, or just with half of the corn - your choice).
In a large mixing bowl, combine cream cheese, mayo, sour cream, lime juice, garlic powder and chili powder. Gently mix in charred corn, green chiles, 1 cup of Pepper Jack cheese, green onions and cilantro. Sprinkle remaining Pepper Jack cheese on top.
Bake in the preheated oven for 15-20 minutes or until golden and bubbly. If you want a more golden top, add a few minutes under the broiler.
Garnish with reserved cilantro leaves, corn and cotija cheese. Serve hot with tortilla chips.