Begin by heating a large skillet over medium-high heat for about 2 minutes until hot. Add the corn kernels and sauté them for 5–7 minutes, stirring occasionally, until they are slightly charred.

While the corn cools slightly, combine mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, cumin, salt, and pepper in a mixing bowl. Whisk until smooth and creamy.

Once the charred corn has cooled, fold it into the creamy mixture. Add the crumbled Cotija cheese and Monterey Jack cheese (if using) alongside chopped cilantro. Mix gently until well combined.

Transfer the mixture to a serving bowl, and sprinkle additional Cotija cheese, fresh cilantro, and a dash of chili powder on top.

To enhance the flavors, cover the dip and chill in the refrigerator for about 30 minutes to an hour before serving.