Pat the corn very dry with paper towels (this helps it char instead of steam).

Heat olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until lightly charred and toasted, about 7–10 minutes. Season with ¼ tsp chili powder and half of the lime juice. Remove from heat.

In a small bowl, whisk together the mayo, sour cream, salt, remaining chili powder, and remaining lime juice until smooth.

Preheat the oven to 400°F. Line a 9x13” or larger baking sheet with aluminum foil.

Spread tortilla chips evenly on the pan. Sprinkle with half of the Monterey Jack cheese, then add the cooked corn, and top with the remaining cheese.

Bake for 8–10 minutes, until the cheese is fully melted and the chips are lightly golden around the edges. For a more golden, bubbly finish, broil for 30–60 seconds, keeping a close eye to prevent burning.

Remove from the oven and drizzle with the prepared sauce. Top with cotija cheese, red onion, and chopped cilantro.

Serve immediately while chips are crispy and enjoy!