STREET CORN DIP

1  (15oz.) cans Mexicorn, drained, 1 (7 oz.) can whole kernel white corn, drained, 4 ounces pepper jack cheese, grated, 4 ounces cream cheese, softened, 1 (4 oz.) can roasted red bell pepper, drained, 2 large fresh jalapenos, minced, 1/4 cup red onions, chopped, 1/8 cup red and green bell peppers, chopped, 2 green onions, chopped, 1/4 cup sour cream, 3/4 cup mayonnaise, 1/2 teaspoon chili powder, 1/4 cup chopped cilantro, 1 cup cotija cheese, crumbled, juice of 3 limes, tajin, salt, granulated garlic, and pepper to taste.

In a bowl, add the cream cheese, mayonnaise, and sour cream beat with a hand mixer until smooth and well blended. Add all the other ingredients, except the cotija cheese to the bowl and fold together. Taste add the lime juice, tajin, granulated garlic, salt, and pepper as needed, add to the bowl. Top with the cotija cheese and some cilantro on top.  Serve with tortilla chips.