3cupscorn kernels2 cans (drained), frozen or fresh
12ouncescream cheese1 ½ blocks, softened
Juice from 1 lime
1 ½cupsshredded Pepper Jack cheesedivided
4ouncecan green chilesdrained slightly
¼cupcilantro leavesfinely chopped, plus some leaves for garnish (parsley is fine)
3green onionsthinly sliced (1 tablespoon reserved for garnish)
½cupcotija cheesefor garnish if desired
Hot saucea few dashes for heat if desired
Preheat oven to 350 degrees F. Spray a 2-quart oval baking dish with nonstick cooking spray.
In a large cast iron skillet, melt 1 tablespoon of butter over medium-high heat. Add corn kernels 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 batches. If you don't have a cast iron skillet, I suggest roasting the corn in the oven - drizzle with a tablespoon of olive oil and roast for 15-20 in a 400 degree oven. (*reserve a couple tablespoons of roasted corn to garnish the finished dish).
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.