Prepare the Spices: In a small bowl, combine the chili powder, smoked paprika, and cayenne pepper. Adjust the cayenne based on how spicy you like your dip.

Cook the Onion and Corn: Heat the olive oil and butter in a large skillet or cast iron skillet over medium heat. Add the diced onion and sauté until it becomes translucent and slightly golden, 5 minutes. Add the fresh corn kernels and minced garlic, and cook until the corn is tender and golden brown even slightly charred, which brings out its natural sweetness. Season with salt and pepper and add the spice mixture.

Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream. Cook until warmed throughout. If desired, thin the dip with a little of the Mexican table crema.

Transfer the dip to a serving dish or wide bowl and sprinkle with crumbled cotija cheese and grilled corn kernels. Garnish with chopped cilantro and drizzle Mexican crema over the top. This not only adds flavor but also gives it a wonderful creamy texture and presentation. Add a sprinkle of paprika and lime slices on the side, if desired. 

Serving Suggestions: Serve this dip warm with tortilla chips. It’s also fantastic with sliced vegetables like bell peppers or cucumbers for a lighter option.