Adjust an oven rack in the center and another 6 inches from the broiler, and preheat to 350℉.

In a 10-inch ovenproof skillet or cast iron skillet, heat the olive oil over medium heat. Set aside 2 tablespoons of the scallion greens for garnish. Add the white and light-green parts to the skillet along with ¼ teaspoon kosher salt and cook until softened, 2 to 3 minutes.

Add the corn and seasoning. Continue to sauté until the corn starts to soften, 3 to 5 minutes. Add the cream cheese and stir until it is fully incorporated.

Remove the pan from heat and fold in the sour cream along with ¾ cup of the Cotija. Transfer to the oven and bake until the edges start to bubble and brown, 10 to 12 minutes.

Carefully remove the pan from the oven and preheat the broiler. Sprinkle the remaining 1 cup cheese over the top and transfer to the rack under the broiler. Broil until browned, 2 to 3 minutes, watching carefully so it doesn't burn.

Remove the pan from the oven and sprinkle the reserved scallion greens and some cilantro over the top. Serve immediately.