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In a mixing bowl, combine the drained Mexican-style street corn.
Blend the low-fat cottage cheese in a blender until smooth, then add it to the corn.
Incorporate the cooked shredded chicken, chopped cilantro, diced jalapeno, Mexican crema, and hot sauce into the mixture.
Stir in the tajin and queso fresco, followed by the lime juice.
Mix all the ingredients thoroughly until well combined.
Chill the dip in the refrigerator until you're ready to serve.
When ready to enjoy, transfer the dip to a serving dish.
If desired, garnish with extra cilantro or tajin on top and serve with tortilla chips.