#1. To a large mixing bowl, mix corn, jalapeño, mayonnaise, sour cream, chili powder, garlic powder, lime, and half of the cilantro and cotija cheese. Stir until combined. #2. Garnish with remaining cotija cheese and cilantro. Sprinkle with additional chili powder (or chili-lime seasoning) and serve with your favorite potato chips. #3. To serve hot, preheat oven to 375°F. Prior to garnishing, add 1 cup Urban Meadow Shredded® Mexican Cheese Blend. #4. Bake for 15-20 minutes, or until dip is heated through and cheese has melted. #5. Garnish with seasoning and remaining cilantro. Serve immediately.