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In a large skillet over medium heat, add the chorizo and cook until browned and fully cooked through, breaking it up as it cooks.
Add the diced onion and poblano pepper to the skillet. Sauté for 3-5 minutes until softened.
Stir in the minced garlic and cook for another 30-60 seconds until fragrant.
Add the fire-roasted corn and mix everything together. Let it cook for a few minutes so the corn absorbs all that flavor.
Lower the heat to medium-low. Add the cream cheese first and stir until it starts melting into the mixture.
Add the shredded melty cheese and milk gradually, stirring until everything is smooth, creamy, and fully combined.
Remove from heat and top with queso fresco, cilantro, lime juice and tajin.
Serve warm with tortilla chips and watch it disappear.