Seed and dice the jalapeno into 1/4 inch pieces, then slice the green onions and set aside separately—we'll use the green onions at the end for freshness and color. Cube the cream cheese into roughly 1/2 inch pieces so it melts evenly without clumping. In your crockpot, combine the corn, diced jalapeno, milk, cubed cream cheese, garlic powder, salt, pepper, and smoked paprika. Stir everything together until the cream cheese is distributed throughout the mixture.

Cover the crockpot and cook on high for 1 hour. The cream cheese will begin to melt and the flavors will start to meld together. I like to stir the dip halfway through to help the cream cheese incorporate smoothly—this prevents lumps and ensures even heating. After the first hour, stir well and continue cooking on high for another hour until the dip is completely creamy and heated through.

Remove the crockpot from heat and stir in the fresh lime juice, which brightens the flavors and adds a subtle tang that balances the richness of the cream cheese. Fold in the sliced green onions just before serving—they'll stay fresher and more vibrant this way rather than cooking in the crockpot. Transfer the warm dip to a serving bowl and serve immediately with tortilla chips or other crackers.