Pat the corn dry with paper towels. This helps it char instead of steam.

Heat the 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 teaspoon chili powder and half of the lime juice, then remove from heat.

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

Preheat the oven to 400°F and line a large baking sheet (9x13” or bigger) with foil.

Spread the tortilla chips out in an even layer. Sprinkle over half of the Monterey Jack cheese, add the cooked corn, then finish with the remaining cheese.

Bake for 8–10 minutes, until the cheese is melted and the edges of the chips are lightly golden. For a more bubbly, golden top, broil for 30–60 seconds. Just keep a close eye on it!

Remove from the oven and drizzle with the sauce. Finish with cotija cheese, red onion, and fresh cilantro.

Serve right away while everything is warm and crispy.