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In a 12-inch skillet over medium heat, melt the butter.
Add the diced onion and sauté for 5 to 6 minutes until it becomes translucent.
Stir in the minced garlic and cook for an additional minute.
Add the sweet corn, diced green chiles, and kosher salt to the skillet, stirring to combine, and cook for just one minute.
Next, mix in the sour cream, lime juice, and cilantro until everything is well combined.
Sprinkle the shredded pepperjack cheese on top and cover the skillet.
Reduce the heat to low and let it cook for 3 to 4 minutes to allow the cheese to melt.
Alternatively, you can broil it uncovered for a few minutes if you prefer a crispy top.
Remove the skillet from heat and let it sit uncovered for a few minutes before serving.
Enjoy it with chips or as a delicious side dish!