Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or casserole dish and set it aside.

Step 2: Prepare the Corn

If using fresh corn, shuck the corn and cut the kernels off the cob. If using frozen corn, thaw it, and for canned corn, drain it well. Place the corn kernels into a large mixing bowl.

Step 3: Make the Creamy Mixture

In a separate bowl, combine the mayonnaise, sour cream, cream cheese, and melted butter. Mix well until smooth and creamy. Add the minced garlic, chili powder, smoked paprika, ground cumin, and a pinch of salt and pepper. Stir to incorporate all the spices evenly.

Step 4: Assemble the Casserole

Pour the creamy mixture over the corn and stir until the corn is well coated. Fold in the Cotija cheese, half of the shredded cheddar cheese, and chopped cilantro. Mix well to combine.

Step 5: Bake the Casserole

Transfer the corn mixture to the prepared baking dish and spread it evenly. Top with the remaining cheddar cheese. Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and the top is golden brown.

Step 6: Garnish and Serve

Remove the casserole from the oven and let it cool for about 5 minutes. Squeeze the juice of 2 limes over the top. Sprinkle with additional Cotija cheese, chopped cilantro, and optionally, chopped green onions. Serve hot with extra lime wedges on the side for an added citrus kick.