1-Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. In a small bowl, mix together 2 Tbsp chili powder, 1 Tbsp smoked paprika, 1 tsp cayenne, and a pinch of salt to create your spice blend set it aside for that perfect kick.

2-Warm 2 Tbsp olive oil in a large skillet over medium-high heat, add 1 medium diced yellow onion, and cook for 3-4 minutes until it’s soft and fragrant.

3-Stir in 2 cups corn kernels, 2 minced garlic cloves, 1 tsp of the spice mix, a pinch of kosher salt, and ½ tsp black pepper, then cook for 4-5 minutes until the corn is tender. Lower the heat and add 4 oz softened cream cheese, stirring until it’s melted and smooth, then fold in ¼ cup sour cream and remove from heat. In another small skillet, melt 2 Tbsp butter and mix in the remaining spice blend plus optional chili flakes and a pinch of salt, cooking for 1 minute before setting aside.

4-Whisk together 2 Tbsp mayonnaise, 1 Tbsp lime juice, and a tiny pinch of salt for your glaze. Arrange the bottom halves of 12 dinner rolls on the baking sheet, spoon on the corn-cream dip, sprinkle with ¼ cup chopped cilantro and ½ cup shredded cheese, then drizzle half the mayo-lime mixture and half the spicy butter. Top with the roll halves, cover with foil, and bake for 10 minutes; remove the foil and bake another 10 minutes until the cheese melts and rolls are golden. Finish by drizzling the rest of the glaze and butter over the top serve right away for that warm, gooey perfection!