mexican smoky corn dip

Ingredients

• 8 ounces cream cheese, room temperature
• 1/3 cup mayonnaise
• 1/3 cup crema (substitute sour cream)
• 1 teaspoon freshly squeezed lime juice
• 1/2 teaspoon lime zest
• 1/2 tablespoon chili powder
• 1/2 tablespoon smoked paprika
• 1/4 teaspoon ground Himalayan pink salt, or to taste
• 1/4 teaspoon freshly ground black pepper (I always use mixed peppercorns), or to taste
• 3 large ears corn, grilled or cooked
• 1/2 cup Cotija cheese, crumbled
• 1 1/2 tablespoons fresh chopped cilantro, for garnish
• tortilla chips, for serving