• 2 tbsp. extra-virgin olive oil
• 3 c. fresh or frozen corn kernels

• Kosher salt

• Freshly ground black pepper

• 1 jalapeño, seeded and minced
• 2 tbsp. fresh lime juice, divided, plus wedges for serving
• 1/4 c. sour cream
• 2 tbsp. mayonnaise
• 1 (9-oz.) package corn tortilla chips
• 2 1/2 c. shredded Monterey Jack
• 2 tbsp. crumbled Cotija
• 2 tbsp. chopped fresh cilantro

Preheat oven to 375°. In a large ovenproof skillet over high heat, heat oil. Add corn; season with salt and pepper. Cook, tossing, until just cooked through, about 2 minutes. Transfer corn to a large bowl. Wipe out skillet (if using for nachos). Add jalapeño and 1 tablespoon lime juice to corn and stir to combine. In a small bowl, stir sour cream, mayonnaise, and remaining 1 tablespoon lime juice; season with salt.Layer chips and Monterey Jack in skillet or on a a large sheet pan. Bake until cheese is melty, about 5 minutes. Top chips with corn mixture, mayonnaise mixture, Cotija, and cilantro.