Prepare the corn: Heat a grill pan over medium high; drizzle corn with oil and place on pan. Cook 2-3 minutes per side until slightly charred. Remove from pan to cool. Once cooled, cut kernels from the cob.

Prepare the shrimp: Season shrimp with salt and pepper to taste. In an oven-safe skillet over medium heat, add shrimp; drizzle with oil and cook until slightly pink. Remove and set aside; discard any remaining liquid. Once cooled, coarsely chop; remove tails if necessary.

Prepare the dip: Preheat oven to 350°F. Return skillet to heat; add onion, garlic and chives. Drizzle with oil and cook for 5 minutes, stirring occasionally, until tender. Add corn, shrimp, mayonnaise, 1 cup of Cheddar cheese, cream cheese, queso, TABASCO^® Chipotle Sauce, lime juice, salt and pepper; mix until well combined. Add remaining 1/2 cup Cheddar cheese.

Bake for 20 minutes until cheese bubbles. Turn broiler on high; broil dip until slightly browned. Remove from oven; garnish with chives and serve with tortilla chips.