Instructions

1. Place 8 ounces cream cheese in a large bowl and let sit at room temperature until softened, about 30 minutes. Meanwhile, thinly slice 3 large scallions, keeping the dark green parts separate from the white and light green parts. Juice 1 medium lime until you have 1 tablespoon juice. Drain 1 (4-ounce) can diced green chilies. Arrange a rack in the middle of the oven and heat the oven to 375°F.
2. Add the lime juice, chilies, 1/4 cup mayonnaise, 1/4 cup sour cream, 1 teaspoon hot sauce, 1/2 teaspoon garlic powder, and 1/2 teaspoon kosher salt to the cream cheese and whisk until combined. Reserve 1 tablespoon of the sliced dark green scallions, then add the remaining dark green scallions to the bowl. Add 1 1/2 cups of the shredded cheddar cheese and stir until well-combined. Taste and season with more kosher salt and freshly ground black pepper as needed, remembering to factor in the saltiness of your corn chips or dippers.
3. Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Add the sliced light green and white scallions and 16 ounces frozen corn kernels. Cook, stirring a few times, until corn is lightly charred, 5 to 7 minutes. Transfer into the cream cheese mixture and stir to combine. Scrape corn mixture into a small baking dish or cast iron skillet and spread into an even layer. Sprinkle with the remaining 2 cups shredded cheddar cheese.
4. Bake until bubbly, about 20 minutes. For a golden-brown top, turn on the broiler and broil on high until the cheese on top is light golden-brown, about 2 minutes more. Garnish with the reserved sliced dark green scallions and serve with corn chips for dipping.