Preheat oven to 350
Cut off the kernels from the corn on the cob
Drizzle the oil in a large pan with 1 tbsp butter, over medium heat and add the corn kernels and diced jalapeños
Cook for 5 minutes
Transfer to a large bowl and mix together with the sour cream, Mexican cream, mayo, lime juice, cotija cheese, queso fresco and chili powder
Add a splash of chicken broth only if needed, to thin it out
Pour the Mexican Street Corn dip into a baking dish, top with the grated pepper jack cheese and bake until hot and bubbly
Serve with tortilla chips
