Heat Cream Sauce Base to 165°F for 15 seconds. Stir in lime juice, cilantro, jalapeño pepper, chili powder and salt. Using a food processor or blender, process until well-combined. Remove to a bowl and stir in warm corn.
Place in heat-proof dish and top with Extra Melt Jalapeño Cheese. Heat or broil until dip is hot and cheese is melted. Serve with tortilla chips.