Place a pizza stone (if you have one!) on a rack in the middle of the oven. Preheat the oven to 450°F and let it heat up for at least 30 minutes while you prepare the rest of the recipe.
In a small bowl, combine mayonnaise, garlic, Guajillo chile powder, and lime juice. Set aside about 2 Tbsp of the mixture for finishing.
On a floured surface, using your fingertips, press the pizza dough into a 15x10-inch oval (about ¼ inch thick). If the dough resists shaping, let it rest at room temperature for five to ten more minutes and try again. Brush top of dough with olive oil. Transfer to a greased rimmed baking sheet, perforated pizza pan, or pizza peel.
Bake dough on pizza stone in the oven without toppings for 7-8 minutes. Remove dough and carefully spread ⅓ cup of the mayonnaise mixture onto the dough. Sprinkle corn and cheeses evenly over top. Return to the oven and bake until dough is puffed, crust is golden, and cheeses are beginning to brown and you can see the mayonnaise mixture bubbling at the edge of the dough, about 15-20 minutes.
Remove flatbread from oven and allow to cool slightly, drizzle with the remaining mayonnaise mixture then sprinkle with lime zest, cilantro, flaky salt, and additional Cotija cheese and Guajillo chile powder.
