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Preheat the oven to 425 degrees.
If you're using fresh corn, slice it off the cob. If you're using canned corn, drain the cans. Finely dice the red onion. Chop the cilantro and slice the limes in half. Shred the monterey jack and colby jack cheese. Set this aside for now.
Place your cast iron skillet on medium high heat and add the avocado oil.
Add the corn directly to the skillet and cook for 5 minutes, warming it through and giving it some flavor. Remove the pan from the heat. Add in the onion, mayo, sour cream, softened cream cheese, cotija cheese, lime juice, tajin, smoked paprika, cilantro and salt. Mix to combine.
Taste and adjust seasoning if needed! Need more tajin? add it! Need more lime juice? Add it! Taste and adjust according to your preference.
Top with the shredded cheese and then pop it in the oven to bake for 10-15 minutes or until the cheese is melty and golden brown. If desired, place on broil for 1-2 minutes when it's done for extra golden yumminess, just be sure to WATCH it to make sure it doesn't burn.
Garnish with additional corn, cotija cheese, tajin spice and cilantro!