Grilled Corn Dip

I thought this was soooo good! I found it in a Taste of Home magazine. I know that Our Best Bites has a Corn Dip recipe, but I was told that this one is a little better. :)

GRILLED CORN DIP

6 medium ears sweet corn, husks removed (or about 4 cups frozen)
1 large onion, chopped
1 jalapeno pepper, finely chopped
2 tablespoons butter
2 garlic cloves, minced
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon chili powder
2 cups (8 ounces) shredded Monterey Jack cheese (or Mexican blend)
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons sliced green onions
Tortilla chips

Directions
Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
Cut corn from cobs. In a large skillet, saute the onion and jalapeno in butter for 2-3 minutes or until almost tender. Add corn and garlic; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat.
In a large bowl, combine the mayonnaise, sour cream and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-qt. baking dish.
Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown. Sprinkle with olives and green onions; serve with chips. Yield: 5 cups.

NOTE: I used frozen corn from Costco and it was still really good.