Preheat oven to 350°. In a large bowl, whisk cream cheese, sour cream, mayonnaise, lime juice, and chili powder until smooth; season with salt. Stir in corn, jalapeño, scallions, garlic, cilantro, feta, and 1 cup Monterey Jack.
Transfer corn mixture to a medium baking dish. Sprinkle with remaining ¼ cup Monterey Jack.
Bake dip until golden and bubbly, 25 to 30 minutes.
Drizzle with hot sauce and top with more cilantro. Serve with tortilla chips alongside.
