Place the tots on a rimmed baking sheet lined with parchment paper, then sprinkle lightly with salt and pepper. Bake until golden and crispy, 25 to 30 minutes.
For the chili lime cream: Meanwhile, in a small bowl, combine the sour cream, mayonnaise, chili powder, salt and lime zest. Set aside.
For the loaded tots: Remove the tots from the oven, then add the corn and bake for an additional 6 minutes. Remove again and sprinkle all of the mozzarella and half of the queso fresco to cover. Bake until melty, 3 to 5 minutes.
Sprinkle with remaining queso fresco and add big dollops of the cream. Garnish with the cilantro, green onions, Pickled Red Onions, a dash of chili powder and salt. Squeeze fresh lime juice on top and enjoy!
Pickled Red Onions:
Heat the vinegar, sugar, salt and 1 cup water in a small saucepan, stirring until the sugar and salt dissolve. Pour over the onions in a small jar. Let cool completely, then refrigerate.