For the Sauce:

1. In a bowl, mix together the sour cream, mayo, grated garlic, lime zest and juice, spices, and salt.
2. Taste and add more salt, as needed, to meet your taste.

For the Pizza:

1. Preheat the oven to 475°F and place a pizza stone in the oven (if you don’t have a pizza stone, build your pizza on a baking sheet).
2. Roll the dough out to ½-inch thickness on a lightly floured surface. Place a piece of parchment paper on a pizza peel and dust with flour.
3. Place the rolled out dough onto the prepared parchment paper (or baking sheet).
4. Brush the dough with the oil.
5. Spread ¾ of the sauce over the surface of the pizza, leaving a 1-inch border around the edge. Save the remaining sauce for garnish later.
6. Top the sauce with the corn, cheeses, pickled red onion, and jalapeno, spreading all the ingredients out evenly.
7. Season the top of the pizza with the chili powder, using your fingers to evenly sprinkle it around. Next, sprinkle over the salt.
8. Carefully transfer the parchment paper holding the pizza to the pizza stone in the oven. Alternatively, simply place the baking sheet with the pizza in the oven.
   Bake for 10-15 minutes, or until the cheese is melted, bubbly, and browned in spots and the dough is crisp and golden on the bottom and around the edges.
9. Remove from the oven to cool slightly.

To Garnish and Serve:

1. Thin the remaining sauce with a splash of water or milk so that it is a drizzling consistency.
2. Drizzle the sauce over the pizza, using as much as you like.
3. Serve the pizza with lime wedges for squeezing over top and some lightly chopped cilantro.
4. Slice and serve while warm.