• Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
• To a large skillet over medium heat, add oil. Once hot, add the diced onion and cook for 4–5 minutes, until softened.
• Stir in the corn, chili powder, cayenne pepper, salt, and pepper. Cook for 5–6 minutes more, until the corn is lightly charred. Stir in the garlic and cook for 1 more minute.
• Reduce heat to low. Stir in the cream cheese and sour cream until melted and fully combined. Remove from heat.

Assembly

• Place the bottom halves of the dinner rolls in the prepared baking dish. Spread the corn mixture evenly over the rolls.
• Top with an even layer of warm carnitas.
• Sprinkle evenly with Monterey Jack cheese, followed by cotija (if using) and cilantro. Place the top halves of the rolls over the filling.
• In a small bowl, whisk together the melted butter, garlic, parsley, and salt.
• Brush the garlic butter generously over the tops of the rolls.
• Cover the sliders loosely with aluminum foil and bake for 15 minutes.
• After 15 minutes, remove the foil and bake for an additional 5–7 minutes, until the tops are golden brown and slightly crisp.
• Serve warm.