• Place the frozen corn in a microwave-safe bowl or measuring cup. Microwave on high for 2-3 minutes until the corn is heated through.
• Transfer 1-1 1/2 cups of the corn to a baking sheet (feel free to use a smaller toaster-oven-sized baking sheet here to avoid heating up the oven, if you have one). Pat the corn dry with a clean towel or paper towel if it's wet. Drizzle the corn on the baking sheet with 1 Tablespoon olive oil and 1/4 teaspoon kosher salt.
• Roast the corn at 400°F until it's golden brown (not that if it's not browning after 10-15 minutes, you can switch the oven to broil, and broil for up to 5 minutes, but keep an eye on it to avoid burning. Set the corn aside for now.
• While you're waiting for the corn to roast, start making the rest of the dip. In a medium bowl, stir together 8 ounces cream cheese, 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 Tablespoons lime juice, 1 Tablespoon chili powder, 2 teaspoons smoked paprika, and 2 cloves garlic until the mixture is smooth and there are no more lumps of cream cheese. Note that if you're having a hard time getting this mixture smooth by hand, you can use an immersion blender or hand mixer to make it go faster.
• Stir in all of the corn (you can reserve 1-2 Tablespoons of it for sprinkling on top of the dip if you want), the minced jalapeno, 1/2 cup crumbled Cotija or Feta cheese, and 2 Tablespoons minced cilantro until combined.

To serve the dip hot

• Transfer the dip to a small casserole dish or other oven-safe serving dish. Bake at 350°F for about 20 minutes, stirring the dip 2-3 times during baking to ensure that the middle gets heated through. Alternatively, microwave on high for 2-3 minutes, stirring after every minute to ensure even heating.
• If desired, garnish the dip by sprinkling it with reserved corn, additional minced cilantro, Feta or cotija, jalapeno slices, and/or lime wedges. Serve with tortilla chips, corn chips, or any other crackers or chips that you like.