Preheat the oven to 350 degrees F.

Husk and remove all silk from the corn cobs. Use tongs to hold the ears of corn over a burner on the stove until each side is slightly charred. You can also broil corn in the oven under a high broiler until each side is charred. Set the corn off to the side to cool.

Add butter to a medium skillet and melt over medium heat. Add onion and peppers to the pan. Saute for 5 minutes until tender and translucent.

Add garlic, chili powder, salt and pepper to the veggies and mix to combine. Saute for 2 more minutes. Remove from the heat to cool slightly.

Add cream cheese, greek yogurt and sour cream to the bowl of an electric stand mixer fitted with the paddle attachment. Mix on medium until whipped and combined.

Stand the cooled charred corn cob on its end inside a large mixing bowl. Cut with your knife from the top of each side to the bottom, removing all the kernels from the cob.

Add corn, green chiles and sauteed vegetables along with 1/3 of the shredded cheese to the mixer bowl. Mix on low to combine, scraping down sides as needed.

Grease a medium baking dish with butter. Spoon the dip mixture into the baking dish. Bake the dip for 25 minutes until bubbly, melted, and golden on the edges.

Let the dip cool for 4-5 minutes before serving with crackers or tortilla chips.