Melt butter in a medium skillet over medium heat. Once melted, add jalapeño and onions and cook until they are softened and translucent, about 5 minutes.
Add corn kernels and garlic and stir to combine. Cook for 1 minute.
Add chili powder, ancho chili powder, paprika, salt, and cayenne pepper and gently mix together until all the vegetables are coated.
Reduce the heat to low and add the cream cheese. Stir continuously until the cream cheese has melted and is fully incorporated.
Add the lime juice and sour cream and gently stir to combine.
Take off the heat and transfer the dip into a serving dish. Garnish with chopped cilantro and cotija cheese. Serve warm with tortilla chips.
Notes
Use frozen, canned corn, or fresh corn. Any type of corn works great. If using frozen, be sure to thaw the corn completely. If using canned, make sure to drain it. If using fresh, slice the kernels off the cob and cook it in the skillet for 5 minutes.
Adjust the spice level by substituting the jalapeño for a different pepper based on your preference. If you want it less spicy, a 4-ounce can of mild diced green chiles is great, or omit the pepper completely. To make it spicier, use a serrano instead.
If the dip is too thick, add a splash of milk 1 tablespoon at a time, until it reaches your desired consistency