Step 1

Heat olive oil over medium heat.

Step 2

Add the chile powder, paprika, and cayenne pepper to the oil.

Step 3

Stir for several minutes until the spices are fragrant.

Step 4

Remove from heat and save for later.

Step 5

Heat 2 tablespoons spiced olive oil in a medium cast iron skillet.

Step 6

Add the minced garlic, diced onion, and diced poblano pepper. Saute for several minutes.

Step 7

Add the cut corn and saute for an additional 5 minutes. Remove from heat.

Step 8

In a large mixing bowl combine the sour cream, cream cheese, half of the cotija cheese, and mayonnaise.

Step 9

Add the corn mixture and thoroughly combine. Add salt and pepper to taste.

Step 10

Transfer your dip to an oven-safe baking dish.

Step 11

Bake at 400 degrees for 15-20 minutes.

Step 12

Remove from the oven and top with the crumbled cotija cheese, fresh cilantro, diced red onion, and diced jalapeno.

Step 13

Drizzle the spiced oil over the top of the dip and finish with a squeeze of fresh lime juice.

Step 14

Serve with tortilla chips or corn chips.