Heat the oven to 375°F and lightly grease a 1½-quart baking dish. If using frozen corn, thaw it completely, then drain or pat it dry; drain canned corn very well.

In a large bowl, stir or beat the softened cream cheese, sour cream, mayonnaise, chili powder, smoked paprika, kosher salt, and black pepper until mostly smooth. A soft cream cheese base helps the ingredients blend without small lumps.

Fold in the corn, about ¾ cup of the cheddar, Monterey Jack or pepper Jack, minced jalapeño, garlic, and half of the sliced green onions. Mix just until everything is evenly distributed.

Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining cheddar over the top so it melts into a golden, savory crust.

Bake the dip uncovered for 20 to 25 minutes. It is ready when it is hot in the center, bubbling around the edges, and lightly browned on top.

For a more deeply browned surface, broil the dip for 1 to 2 minutes while watching it closely. Broilers vary, so remove the dish as soon as the cheese reaches the color you like.

Finish with the remaining green onions and optional cilantro, then add the optional lime juice if you want a fresh, bright contrast. Serve hot with tortilla chips, crackers, or sliced vegetables.