Melt the butter in a large skillet over medium-high heat and add the corn in a single layer.

Cook for 6 to 8 minutes without stirring too often, until the kernels pop and turn spotted brown in places.

Remove from heat and let the corn cool for 5 minutes.

Whisk together the mayonnaise, sour cream, cotija, pepper jack, jalapeno, cilantro, lime zest, lime juice, chili powder and garlic powder in a large bowl.

Fold in the charred corn while it is still slightly warm.

Transfer to a serving bowl and top with extra cotija, cilantro and a lime wedge.

Serve with tortilla chips.