Place top oven rack in the center position and preheat oven to 350°F. Grease a medium baking dish with 1 tablespoon olive oil and set aside.
Line a large, rimmed baking sheet with parchment paper or a silicone baking mat. Arrange the corn tortilla wedges on the prepared baking sheet without overcrowding. Sprinkle both sides with garlic powder and sea salt, to taste, and place in pre-heated oven. Bake until crispy and golden brown, approximately 8-10 minutes, before removing from oven. For best results, stir tortilla chips once halfway through baking.
While the tortilla chips are baking, heat remaining olive oil and minced garlic in a large skillet over medium heat. Add chopped spinach and basil and season with salt and black pepper, to taste. Cook, stirring occasionally, until spinach wilts, approximately 4-5 minutes.
Transfer wilted spinach mixture to a large bowl and add chopped artichokes, sour cream, cream cheese, Parmesan cheese, and ½ cup Mozzarella cheese. Season with salt and black pepper, to taste, and stir until thoroughly combined.
Transfer spinach-artichoke mixture to a prepared baking dish and spread into a uniform layer. Top with remaining Mozzarella cheese and place in the preheated oven until heated through and cheese on top starts to turn golden brown, approximately 25-30 minutes.
Remove from oven and serve immediately with toasted tortilla chips. Enjoy!