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Drain the corn and add to a slow cooker.
Prepare cilantro by washing and removing the stems. Chop cilantro and add to slow cooker.
In a blender or food processor, chop your canned jalapeños. Do NOT drain cans before blending, chop with juice and all. Add jalapeños to the slow cooker.
Add cream cheese, pepper jack cheese, sour cream, and Tajin to the slow cooker.
Place lid on the slow cooker and allow to cook on low for two and a half hours.
Stir dip about half way through the cook time to bring everything together.
Stir dip one more time and sprinkle with a little extra Tajin, cilantro and a crumbled cotija or feta cheese and enjoy!