Preheat your oven to 350°F (175°C), positioning the racks in the center and 6 inches from the broiler.

In your preheated skillet, add extra virgin olive oil over medium heat. Toss in the sliced scallions and a pinch of salt. Sauté for about 2-3 minutes until softened.

Stir in the frozen corn kernels and the seasoning. Cook for an additional 3-5 minutes until the corn is heated through.

Lower the heat slightly and add the cream cheese, stirring until melted. Mix in the sour cream and ¾ cup of Cotija cheese until well blended.

Transfer the skillet to the oven and bake for 10-12 minutes until bubbly and edges turn golden-brown.

Switch your oven to broil and broil for 2-3 minutes until the top is crispy. Watch closely to prevent burning.

Remove from oven, garnish with reserved scallion tops and cilantro. Serve immediately with tortilla chips or fresh veggies.