Creamy Fiesta Corn Dip

In a small bowl, combine chili powder, smoked paprika, cayenne pepper, kosher salt, and black pepper. Set aside.

Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add chopped onion and cook until soft, about 5 minutes.

Add corn and minced garlic to the skillet. Stir in the prepared spice mix and cook until corn is softened, about 5 minutes.

Reduce heat to low and add cream cheese. Stir until melted and creamy, then mix in sour cream. Cook until warmed through, then remove from heat.

In a separate skillet, melt salted butter over medium heat. Stir in 1 tablespoon of extra virgin olive oil and 1 teaspoon of the prepared spice mix. Cook for 1 more minute, then remove from heat.

In a small bowl, mix mayonnaise and fresh lime juice.

Transfer the corn dip to a wide serving bowl. Drizzle with spicy butter mixture and lime mayonnaise. Sprinkle crumbled cotija cheese and chopped cilantro on top.

Serve with tortilla chips for scooping.