Set your oven to 350°F (175°C) so it is hot and ready for the dip. Grease your baking dish lightly with butter or cooking spray to prevent any sticking.

Open the cans of Mexican-style corn and drain the liquid completely in a colander. Removing the extra water keeps the dip thick, creamy, and very easy for you to scoop.

Finely dice your green onions and the fresh jalapeños on your clean cutting board. Make sure to remove the seeds from the jalapeños if you want a milder flavor profile.

In your large mixing bowl, combine the mayonnaise, sour cream, garlic powder, and cayenne pepper. Whisk these together until the mixture is smooth, white, and very creamy.

Stir in one cup of cheddar cheese and all of the Monterey Jack cheese into the bowl. This creates a cheesy foundation that will melt beautifully into the sweet corn.

Add the drained corn, diced pimientos, green onions, and jalapeños to the creamy cheese mixture. Use your spatula to fold everything together until the ingredients are spread evenly.

Pour the corn mixture into your prepared baking dish and spread it out into the corners. Ensure the surface is flat so it bakes evenly and looks professional.

Sprinkle the remaining cup of sharp cheddar cheese over the top of the corn mixture. This creates a beautiful, golden crust that everyone will want to break into.

Place the dish in the oven and bake for 20 to 25 minutes until the cheese melts. The edges should be bubbling and the top should look slightly golden and toasted.

Remove the hot dish from the oven and sprinkle with fresh cilantro or extra green onions. Serve the dip warm with your favorite sturdy chips or crisp vegetable sticks.