In a cast-iron pan, add some olive oil and sauté the garlic, while stirring constantly to keep it from burning.
Add the corn; cook until soft.
Then add the chopped jalapeños and cook for 1 more minute.
In a food processor, add the cashews, cream cheese and cumin.
Season with salt.
Blend, adding coconut milk as needed to soften the mixture.
Add cheese mix to corn mixture, stirring to combine.
Transfer to oven and bake at 350°F for 10 minutes.
Serve with tortilla chips.