Preheat your grill. Cook the corn for about 10 minutes, turning until it’s lightly charred. Let it cool slightly before cutting the kernels off the cob.

In a mixing bowl, combine the softened cream cheese, mayonnaise, crema, lime juice, lime zest, chili powder, smoked paprika, salt, and pepper. Stir until you achieve a smooth blend.

Gently fold the grilled corn kernels into the creamy mixture until everything is evenly combined.

If you prefer it warm, transfer the dip to an oven-safe dish and bake at 350°F (175°C) for 10–12 minutes until it’s bubbly and golden.

Once baked, top your dip generously with crumbled Cotija cheese and freshly chopped cilantro.

Serve immediately with crispy tortilla chips for the perfect dipping experience.