In a large heavy skilllet, on mediium high heat, melt the butter.
Add the corn and allow it to 'char' a little, then stir it up a bit, and char some more.
Remove from the heat and blend the mayonnaise into the charred corn.
In a small bowl, mix the cornstarch into the whipping cream. Take it to the stove in a small pan, bring it to a simmer on medium heat.
Add the Pepper Jack cheese into the hot cream/cornstarch mixture, reducing the heat and allowing the cheese to melt.
Pour this cheesy mixture into the corn/mayo mixture and gently stir until well mixed.
Add jalalpeno, red onion, garlic, cilantro, cayenne, and lime to taste. Salt and pepper the dip if desired.
On a nice large platter, pour the corn dip into a bowl that fits in the the center and place tortilla chips all around.
Garnish with sour cream (or Mexican crema), sliced limes, sprinkling of cayenne pepper, crumbled cotija cheese, and minced cilantro.
Serve hot immediately with tortilla chips.
