Add the vegetable oil to a large skillet and heat over medium-high heat. Once the oil is hot and shimmering, add the corn, jalapeño, and garlic. Saute for 3 minutes, stirring frequently.

Add the Tajín, cumin, chili powder, and salt. Stir to combine and reduce the heat to medium low. Cook for 4-5 minutes, stirring occasionally.

Add the cream cheese to the pan and stir until melted and smooth. Add the mayonnaise, stirring to combine, followed by the sour cream. Add the pepper jack and cotija cheeses, stirring until the pepper jack is melted. Finally, add the juice of 1 lime.

Turn the heat to low and let cook for 10 minutes, stirring occasionally, until everything is hot and fully combined. 

To serve, garnish with green onion, cilantro, Tajín, and/or additional cotija cheese if desired.

Serve warm with tortilla chips.