Instructions

1. Preheat your oven to 350.
2. Heat a grill pan over medium high heat. Drizzle the corn with a little olive oil and then place on the heated grill pan. Cook until slightly charred, about 2-3 minutes per side. Flip with tongs for easy rotating. Once the corn is done charring, remove from the grill pan and set aside to cool. Once slightly cool, cut the kernels from the cob.
3. Heat an oven safe skillet over medium heat. Season the shrimp with salt and ground pepper and then place into the skillet. Drizzle with olive oil and cook until slightly pink. Remove from the skillet and set aside. If there is any liquid or residue left in the skillet, carefully wipe away with a cloth or paper towel. Once the shrimp has cooled, coarsely chop into small pieces. If the tails were not removed before cooking, be sure to remove them.
4. Return the skillet to heat and add the onion, garlic and chives. Drizzle with olive oil and cook until tender, about 5 minutes. Stir constantly to prevent the veggies from burning.
5. Once the veggies are cooked, add the corn kernels, chopped shrimp, mayo, 1 C shredded cheese, cream cheese, queso fresco, TABASCO Chipotle Pepper Sauce, lime juice and salt and pepper to the skillet. Mix with a wooden spoon until everything is well incorporated. Sprinkle with the remaining 1/2 C shredded cheese.
6. Bake at 350 for 20 minutes, or until bubbly. After baking, turn your broiler onto high and broil until the cheese topping is slightly browned. Remove from the oven and garnish with chopped chives. Serve with tortilla chips.