Remove the kernels from the corn cobs. Discard the cobs. Dice the jalapeños. Roughly chop the cilantro.
In a large nonstick or cast iron skillet, heat the oil over medium heat. Add the garlic, jalapeños and corn. Saute until tender, about 5 minutes.
Reduce the heat. Over low heat, stir in the cream cheese, sour cream and chili powder. Allow the cream cheese to melt and stir to combine.
Remove from heat. Stir in the lime juice, cilantro and scallions. Transfer to a serving bowl and garnish with cotija cheese and extra cilantro. Serve warm.