1. Preparing the Corn:

• If using fresh corn, remove the kernels from the cob.
• Heat a skillet over medium heat and melt the butter. Add the corn and roast until slightly charred, about 10–15 minutes.

2. Mixing the Base:

• In a large bowl, mix the softened cream cheese and sour cream until smooth.
• Add the cumin, chili powder, smoked paprika, salt, and pepper, mixing until evenly combined.

3. Combining Ingredients:

• Fold in the roasted corn, shredded cheddar cheese, and pepper jack cheese.
• Mix gently to ensure the ingredients are well distributed.

4. Baking the Dip (Optional):

• Preheat your oven to 375°F (190°C).
• Transfer the mixture to an oven-safe dish and bake for 10–15 minutes until the cheese is bubbly and golden.

5. Finishing Touches:

• Remove from the oven and sprinkle with fresh cilantro and chives.
• Serve warm with tortilla chips, crackers, or veggie sticks.