2 ears corn, kernels cut from cobs (you can sub 1 can of corn, drained and rinsed)
1 red bell pepper, diced
1 jalapeno, seeded and finely diced
1/2 c roasted hatch chiles, diced (you can sub 1– 4 oz can of diced green chiles)
3 cloves garlic, roughly chopped
Zest and juice of 1/2 lime
1 c shredded pepper jack cheese
1/2 tsp chili powder
1/2 tsp garlic powder
1/8 tsp cayenne pepper
Salt and pepper, to taste
Cotija Cheese, for serving
Cilantro, as garnish
Corn chips, for serving
preheat oven to 375 degrees and grease a medium sized skillet or casserole dish
In a large mixing bowl, cream together cream cheese and mayo until smooth. Add in corn, bell pepper, jalapeño, hatch chiles, garlic, zest and juice of lime, pepper jack cheese, and spices; toss to combine.
Spread into prepared baking dish and bake uncovered for 25-35 minutes, until bubbling.
Remove from oven, garnish with cilantro and top with Cotija cheese and serve with chips!