Start by removing the husks from the sweet corn, and grill the ears directly over high heat for about 10-15 minutes, rotating occasionally until charred and tender. Allow to cool, then slice the kernels off the cob.

In a slow cooker, combine the freshly cut corn kernels with the drained canned corn, mayonnaise, sour cream, freshly squeezed lime juice, and hot sauce. Add the shredded Monterey Jack cheese and minced garlic, mixing well. Season with salt and pepper.

Scatter the cubed cream cheese over the top of the mixture. Cover the slow cooker and set to low heat for about 2 hours, stirring occasionally.

Stir the mixture gently after 2 hours, then switch to high heat and cook for an additional 10-15 minutes, or until warm and creamy.

Transfer to a serving bowl and sprinkle crumbled Cotija cheese and fresh cilantro on top if desired. Enjoy with tortilla chips or fresh veggies.