Instructions:
1. Mix the Spices: In a bowl, combine chili powder, smoked paprika, cayenne pepper, and a pinch of kosher salt.
2. Cook the Vegetables: Heat the extra virgin olive oil in a skillet over medium-high heat. Add the chopped yellow onion and cook until soft, about 5 minutes. Add the corn, chopped garlic, 1 teaspoon of the spice mix, and season with salt and black pepper. Cook until the corn is softened, approximately 5 minutes.
3. Create the Creamy Base: Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream. Cook until warmed throughout. If desired, thin the dip with a bit of milk.
4. Prepare the Spicy Butter: In a separate skillet, melt the salted butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook for another minute, then remove from heat.
5. Make the Lime Mayo: Mix the olive oil mayo (or Greek yogurt) and fresh lime juice with a pinch of salt.
6. Assemble the Dip: Spoon the dip into a wide serving bowl. Top with the grilled corn kernels and drizzle the lime mayo and spicy butter over the corn. Sprinkle crumbled cotija cheese and chopped cilantro on top. Serve with plenty of chips for scooping!
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