Lay out your chips on a baking dish. Add 3/4 of the shredded cheese to the chips and put them in oven at 350°F until the cheese is melty, but not brown.
As cheese is melting in the oven, add frozen corn kernels to a pan to heat through.
Once the corn is heated, add to a bowl with a 1/4 cup of Mayo and 1 tsp of tajín.
Remove nachos from the oven, put the corn kernels on top.
Add remaining monterrey jack cheese on top of the corn and then add it back to the oven until the cheese melts. Remove from oven and then add the shredded cotija cheese.
In a small bowl, mix 1/4 cup of sour cream with 1 - 2 tsp of water to make it thinner. This will help you drizzle the sour cream on the nachos. Traditionally, Mexican Cream is used and the consistency is thinner than sour cream. Mix the sour cream until it is completely smooth. Drizzle on top of nachos
Top with cilantro!
