1-Preheat your oven to 350°F (175°C). Position one rack in the center and another rack about 6 inches below the broiler.

2-Heat olive oil in a 10-inch ovenproof or cast iron skillet over medium heat.

3-Set aside 2 tablespoons of the reserved sliced dark green scallion tops for garnish. Add the white and light-green parts of the scallions to the skillet with ¼ teaspoon kosher salt. Cook for 2 to 3 minutes until softened.

4-Stir in the corn kernels and the seasoned salt blend. Sauté for 3 to 5 minutes, until the corn softens.

5-Add the cream cheese and stir continuously until it is fully melted and combined with the corn mixture.

6-Remove the skillet from the heat. Gently fold in the light sour cream and ¾ cup of the grated Cotija cheese until just combined.

7-Transfer the skillet to the preheated oven (center rack). Bake for 10 to 12 minutes, or until the edges are bubbling and starting to brown.

8-Carefully remove the skillet from the oven. Turn the oven to broil.

9-Sprinkle the remaining 1 cup of grated Cotija cheese evenly over the top of the dip.

10-Place the skillet under the preheated broiler and broil for 2 to 3 minutes, watching very closely, until the cheese topping is golden brown and bubbly. Be careful not to burn.

11-Remove the skillet from the oven. Sprinkle the reserved 2 tablespoons of sliced dark green scallion tops and the optional chopped fresh cilantro over the top. Serve immediately.