Grill corn for 6-8 minutes or until it has a nice char on the outside. Let cool then trim the corn off the cobs.
With a sharp knife, finely dice the red onions, fresh cilantro, and jalapeño (seeds removed for less heat). Crumble cojita cheese and shave parmesan if not already done so.
Divide the Mexican Street Corn Dip into 8 individual cups. Add in a few tortilla chips, give it a squeeze of fresh lime juice and enjoy!