Heat the olive oil and butter in your cast iron skillet over medium-high heat until the butter is completely melted. Add the well-drained sweet corn in an even layer and let it sit undisturbed for 3-4 minutes to develop a deep golden-brown crust.

Once the corn has charred, toss it and create a well in the center. Add the minced garlic and diced jalapeño, cooking for 60 seconds until fragrant. Stir into the corn and remove from heat.

In a large mixing bowl, whisk together the softened cream cheese, mayonnaise, and sour cream until perfectly smooth. Fold in the crumbled cotija cheese, kosher salt, and half of the chili powder.

Pour the warm, charred corn mixture into the creamy cheese base. Add the finely chopped cilantro and fresh lime juice. Fold gently with a rubber spatula until fully combined.

Transfer to a dark, heavy stoneware bowl. Garnish with a heavy sprinkle of chili powder, extra cotija cheese, and fresh cilantro. Place a lime wedge on the edge and serve with golden tortilla chips.