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Heat a medium (10- to 11-inch) ovenproof skillet over medium. When hot, drizzle with 1 tablespoon of oil and then add the spinach leaves, a few handfuls at a time, adding in more as it wilts, and toss until the leaves have wilted. Season with salt and pepper. Stir and press the spinach to release as much liquid as possible, and cook until most of the liquid has evaporated (no need to drain), about 3 to 4 minutes.
Reduce heat to medium-low. Drizzle the spinach with the remaining 1 tablespoon of olive oil, add the garlic and stir for 1 minute. Fold in the corn, jalapeño, basil, cream cheese, sour cream and mozzarella. Season with salt and pepper and cook, stirring, until the cheeses have melted and the mixture is thick and creamy, 3 to 4 minutes.
Top with pecorino, place in the oven and broil on high until golden and bubbly, 4 to 5 minutes. (Watch it closely to prevent burning.) Allow to sit for 2 to 3 minutes. Squeeze over the lime juice to taste and serve.