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Add cream cheese, sour cream, mayonnaise, chili powder, tajin seasoning, salt and pepper, lime zest, and cilantro to a bowl. If using garlic powder instead of paste, add that as well. Mix together until fully combined, then set aside.
Melt butter in a skillet over medium heat. Stir garlic paste into the pan, then add the diced jalapeno and cook for 2-3 minutes.
Add corn kernels and continue to cook for approximately 10-12 minutes, or until the corn softens.
Turn the heat to low and add the cream cheese mixture to the skillet with the corn. Mix until fully blended together. Once combined, add cotija cheese and shredded cheddar cheese. Fold together until the cheese melts and everything is well-combined.
Add a few squeezes of lime juice, then dish out from the skillet into a bowl. Top with additional cheese and cilantro, plus sliced green onions if desired, and serve with corn chips.