In a large saucepan over medium high heat, add the olive oil and onions to sauté for 5-6 minutes.
Add the minced garlic, corn kernels, chili powder, smoked paprika, salt, and black pepper. Cook another 5-6 minutes, until the corn is tender.
Add the cream cheese and yogurt. Stir until smooth and melted. Thin out with milk to taste.
Stir in the lemon zest and chopped cilantro. Transfer the dip to a serving bowl.
To make the sauce: In a small saucepan, combine the olive oil, chili powder, and red pepper flakes. Heat up for 2-3 minutes, then add on top of the corn dip.
Top with additional corn, fresh cilantro, and cotija cheese.
Enjoy warm with Vita Ice Pink Grapefruit for a complimentary refreshment!