Preheat oven to 350 degrees. Melt the butter in a heavy bottomed or cast -iron skillet over medium high heat. Add the corn and chili powder and allow corn to char slightly before stirring. Remove from heat and stir in mayo.
Place tortilla chips on a baking sheet in an even layer and sprinkle with chicken and shredded cheese. Bake for 7-10 minutes or until cheese is melted.
While the chips are baking, whisk together sour cream and lime juice from half of the lime wedges.
Arrange tortilla, chicken and cheese mixture on a large serving platter. Top tortilla chips with corn mixture, cotija and cilantro. Drizzle with the sour cream mixture. Serve with remaining lime wedges.
Chicken and Mexican Street Corn Nachos https://bhamnow.com/2021/06/09/3-diy-dishes-bringing-international-flavors-a-dessert-with-an-unexpected-ingredient/ June 9, 2021