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["Prepare a grill for medium-high heat. Grill corn, turning occasionally, until well charred, 10-12 minutes. Cut kernels from cobs and place in a large bowl.", "Grill chiles, turning occasionally, until skins are blackened, 12-15 minutes. Transfer chiles to a small bowl, cover with plastic wrap, and let steam 15 minutes.", "Preheat oven to 450u00b0F. Remove skin, stems, and seeds from chiles; chop flesh into 1/4"" pieces. Add to bowl with corn. Stir in scallions, garlic, creme fraiche, sour cream, lime juice, and 3 tablespoons hot sauce; season with salt and pepper. Transfer dip to a 10"" cast-iron skillet or 2-quart baking dish and bake until bubbling around the edges, 10-12 minutes.", "Drizzle additional hot sauce over warm dip and serve with pork rinds or corn chips for dipping."]
