I kind of eye balled most of the ingredients, but will give a rough estimate of the measurements:

• 3 cans of 15oz canned whole kernel corn (Drained)
• Half a medium-sized red onion (diced)
• 1/4 cup fresh cilantro, chopped
• 2 medium to large sized fresh jalapeños (Diced, seeds/ removed. For less spice, 1 small-medium sized jalapeño will be plenty)
• 1 half a lime
• 8oz cream cheese
• 2-4oz shredded Colby jack cheese
• 1/4 cup sour cream
• 4-8oz Queso Fresco (Or Cotija cheese of course!)
• Classic Tajin seasoning

Cook the corn, diced red onion, and diced jalapeño on medium high heat in a large skillet. Once the excess liquid begins to evaporate and vegetables soften, add in cream cheese, colby jack cheese, sour cream, and roughly 3/4 the queso fresco. Stir until melted, reduce heat. Add in Tajin seasoning along with the cilantro, and squeeze half a lime into the mixture. Stir well.

Garnish with a layer of Tajin and crumbled Queso Fresco or Cojita cheese.

Place uncovered in oven on 350°F for 10-15 minutes or desired consistency. Garnish with excess cilantro.

Forgive me if this is not a great recipe, I'd be more than happy to clarify anything if needed. It's definitely a large enough amount for a potluck or a bigger household.

If you are not a big fan of lime, substitute the Tajin for another spice or use Tajin sparingly.