Preheat grill to high heat and oven to 350 degrees F.  Put your kids to work shucking corn (they'll love it!).  Spray an 8-inch square baking dish or other similarly sized baking dish with cooking spray.

Grill the bare corn on the cob directly on the grill for 10-12 minutes, until the kernels are lightly charred. Cool slightly, then use a sharp knife or other tool to cut the kernels off the cob into a large mixing bowl. This part can be messy and kernels might try to fly all over your kitchen no matter what you do.

In a separate, large mixing bowl, blend the cream cheese using an electric mixer until smooth. Add the sour cream, mayonnaise, chili powder, garlic powder, smoked paprika, chipotle chili powder, salt, and lime juice, mixing well to combine.

Stir in 1 cup of the pepper jack cheese, along with the jalapeno, cilantro, and red onion, and charred corn. Transfer to the prepared baking dish, then top with the remaining pepper jack cheese.

Bake for 15 to 20 minutes, until hot and bubbly, then sprinkle with the cotija cheese and extra cilantro or corn kernels, if desired, before serving.