In a dry skillet heated on high, toast the ancho chili on each side for about 10 seconds or until it begins to puff. Fill the skillet with enough water to cover chili, bring to a boil and turn off heat. Let chili soak until soft, about 30 minutes. Discard water and dice chili.
In a large skillet on medium-low heat, melt the butter. Add garlic and cook 1 minute.
Add the corn, cream, cream cheese, cumin, cayenne and diced ancho chili. Cook 15 minutes, stirring occasionally.
Add lime juice. Season with salt and pepper. Serve with Cotija cheese sprinkled on top, if desired.