While I cannot recall the exact year we discovered Hot Corn Dip, I do know that very few sporting events have passed without it being a part of our game day menu. I also know that more times than not, I have decided in the heat of summer that yes indeed it is worth turning on the oven to make this dip. The corn and vegetables and cheese all globbed together on a tortilla chip have a way of making the heat from the oven worth it every time.
Fresh corn is ideal, but let's be honest, frozen will get the job done. Just tell everyone you hand-shucked it. You're secret's safe with me.
If you do decide to use frozen corn, keep in mind when you saute it that the first stage of cooking will involve the corn thawing. Then, all of that ice will melt and produce a lot of water that will need to steam and cook away. THEN, and only then, after all that liquid is gone, will the corn begin to actually cook and brown. So add in extra time if you go the frozen route.
You could also use up leftover grilled corn if you have it on hand. Use a sharp knife to remove it from the cob, and skip the step where you saute the corn. An argument could be made from grilling extra corn for this very purpose.