Step 1: Combine 2 tablespoons chili powder, 2 teaspoons smoked paprika, 1/2 to 2 teaspoons cayenne pepper (adjust to taste), and a pinch of kosher salt into a small bowl. This blend is your spice mix that builds the dip’s signature flavor.

Step 2: Heat 2 tablespoons extra virgin olive oil in a skillet over medium-high heat. Add the chopped yellow onion and sauté for about 5 minutes until soft and translucent. Stir in the grilled 2 cups corn kernels, 2 cloves minced garlic, 1 teaspoon of the prepared spice mix, along with salt and black pepper to taste. Cook for an additional 5 minutes, allowing the corn to soften.

Step 3: Reduce the heat to low. Add the 6 ounces cream cheese to the skillet and stir until melted and smooth. Mix in the 1/3 cup sour cream or plain Greek yogurt and warm through gently. If a thinner consistency is preferred, add a splash of milk to loosen the dip.

Step 4: In a separate small pan, melt 4 tablespoons salted butter until golden. Stir in 3 teaspoons of your spice mix along with extra chili flakes or cayenne pepper for added heat if desired, plus a pinch of salt. Cook for about a minute, then remove from heat.

Step 5: Mix together 1/3 cup olive oil mayonnaise (or Greek yogurt), 2 tablespoons fresh lime juice, and a pinch of salt in a small bowl. This tangy topping adds brightness and creaminess to balance the smoky and spicy flavors.

Step 6: Spoon the warm corn mixture into a wide, shallow serving bowl. Top with additional grilled corn kernels if desired, drizzle the spicy butter and mayo-lime mixtures on top. Sprinkle 3/4 cup crumbled cotija cheese and 1/4 cup chopped fresh cilantro. Garnish with extra smoked paprika for a colorful finish. Optionally add chopped jalapeño or red onion for contrast.

Step 7: Serve warm or at room temperature. Pair with tortilla chips, baked pita chips, or Fritos scoops for dipping. Also excellent with fresh vegetable sticks or as a topping for grilled meats.