Step 1: Preparing the Fries

1. Rinse the potatoes under cold water and pat them dry. This removes excess starch, helping the fries turn crispy when baked.
2. Cut the potatoes into ¼-inch matchsticks (thin fry shape) and place them into a large bowl of ice-cold water. Let them soak for 30 minutes.
3. Preheat the oven to 375°F (190°C).
4. Drain the potatoes and spread them on a clean kitchen towel or paper towels. Pat them completely dry to remove as much moisture as possible.
5. Line a baking sheet with parchment paper. Place the potatoes on the sheet and toss them with olive oil, garlic powder, chili powder, smoked paprika, and lime zest (if using). Spread them out in a single layer.
6. Bake on the lower rack of the oven for 25 minutes.
7. Increase the oven temperature to 425°F (220°C) without opening the oven. Continue baking for another 15-30 minutes, checking occasionally to ensure they turn golden brown and crispy.

Step 2: Making the Corn Mixture

1. While the fries are baking, drain the canned corn or, if using fresh corn, cook it in a dry skillet over medium heat for 3-4 minutes until lightly charred.
2. In a medium bowl, combine the corn, sour cream, mayonnaise, shredded Monterey Jack cheese, lime juice, chili powder, kosher salt, and Tajín seasoning. Mix well and set aside.

Step 3: Preparing the Queso Sauce

1. In a small saucepan over medium heat, add the milk, garlic powder, chili powder, onion powder, cornstarch, and red pepper flakes (if using). Whisk continuously for about 3 minutes until the mixture is warm.
2. Reduce the heat to low and begin adding the shredded cheese a little at a time, stirring constantly until it melts completely.
3. Once the queso sauce is smooth and creamy, remove it from heat and set aside.

Step 4: Cooking the Protein

1. For Chicken: If using chicken, season it with chili powder, salt, and garlic powder. Cook it in a pan over medium heat until fully cooked, then shred it using two forks.
2. For Ground Beef: If using beef, cook it in a skillet over medium heat, breaking it into small crumbles. Season with salt, chili powder, and cumin. Cook until browned, then drain any excess fat.

Step 5: Assembling the Dish

1. Once the fries are done baking, transfer half of them to a serving platter.
2. Pour half of the queso sauce over the fries.
3. Use a slotted spoon to scoop the corn mixture over the fries, leaving any excess liquid behind to prevent sogginess.
4. Add half of the cooked protein (chicken or beef) on top.
5. Repeat the layering process with the remaining fries, queso, corn mixture, and protein.
6. Garnish with chopped cilantro, crumbled Cotija cheese, and an extra sprinkle of Tajín seasoning.