Preheat your oven to 425 degrees.
In a large skillet over medium heat, warm the olive oil. Add the corn, onion, garlic, and jalapenos. Stir to combine, and cook for 4-6 minutes until softened.
Turn off the heat, and stir in the crema, chili powder, and lime juice.
Arrange ½ the chips in an even layer on an oven safe dish or on a baking sheet. Spoon ½ the corn mixture evenly over the chips. Sprinkle over ½ the shredded cheddar cheese and ½ the cotija cheese.
Arrange the remaining chips in an even layer over your first layer. Spoon over the remaining corn mixture, and sprinkle over the remaining cheeses.
Bake in the oven for 5-6 minutes, until the cheese has melted and the chips are starting to crisp up.
To serve, sprinkle over the chopped cilantro, and serve the lime wedges alongside the nachos. Dig in while they’re hot!