Preheat oven to 350 degrees. Lightly grease a 2-3 quart casserole dish.
In a large bowl, mix together 24 ounces frozen corn, ¼ cup mayonnaise, ⅓ cup sour cream and1 tablespoon lime juice. Add 1 teaspoon chili powder, ½ teaspoon garlic salt, a Pinch of cayenne pepper and mix well. Season with salt and pepper, to taste. Stir in half of the 4 ounces crumbled queso fresco or cotija cheese.
Spread the corn mixture into the prepared baking dish. Bake for 30-35 minutes, or until heated through and bubble. Before serving, sprinkle with remaining 2 ounces cheese and 2 tablespoons chopped fresh cilantro.
