If using fresh corn, shuck and cut kernels off the cob, aiming for about 2 cups.

In a large mixing bowl, combine sour cream, mayonnaise, and softened cream cheese, blending until smooth, about 2-3 minutes.

Add shredded cheddar cheese, garlic powder, onion powder, smoked paprika, chili powder, salt, and black pepper, stirring until evenly mixed.

Fold in the corn, chopped green onions, diced red bell pepper, and jalapeño if using.

Cover with plastic wrap and refrigerate for at least 30 minutes to enhance flavors.

For a warm version, preheat the oven to 375°F (190°C), transfer the dip to a baking dish, top with extra cheese, and bake for 20-25 minutes.

Serve with tortilla chips, pita chips, or sliced vegetables.