Preheat the oven to 375°F and lightly grease a 9 inch baking dish or cast iron skillet.

If the corn is raw, spread it on a sheet pan and broil for 4 to 5 minutes, stirring once, until the edges char in spots; skip this step if it is already grilled or roasted.

Beat the softened cream cheese, mayonnaise and sour cream in a large bowl with a hand mixer on medium speed for 1 minute, until completely smooth.

Fold in the charred corn, 3/4 cup of the Monterey Jack, the cotija, jalapeno, chili powder and smoked paprika, until evenly speckled throughout.

Spread the mixture into the prepared dish, smoothing the top, and scatter the remaining 1/4 cup Monterey Jack over the surface.

Bake for 20 to 25 minutes, until the edges bubble visibly and the top cheese is fully melted with light golden spots.

Let the dip rest for 5 minutes; it looks loose straight out of the oven but firms as it sits.

Sprinkle the cilantro and lime zest over the top and squeeze the lime juice over the whole dish just before serving.

Serve warm, straight from the baking dish, with scoop-shaped tortilla chips for digging to the bottom layer.