Directions 7 steps | 45 Minutes
Preheat the oven to 400°F. Measure and prep all ingredients. Reserve one tablespoon of the green part of the chopped scallion for garnish.
In a cast-iron skillet over medium heat, add two tablespoons of butter and melt. Once the butter is melted, add the corn kernels to the skillet and season with salt and pepper. Cook, stirring frequently until the corn is cooked through and lightly browned, about 8 minutes. Transfer the cooked corn kernels to a bowl.
Melt the remaining tablespoon of butter. Add the chopped onion and red bell pepper. Cook until slightly softened, about 2 minutes.
Add the chopped jalapeño pepper, the remaining chopped scallions and minced garlic cloves. Cook until softened, about 2 minutes. Transfer the mixture to the bowl.
Add the mayonnaise, cream cheese, half of the jack cheese, half of the extra sharp cheddar cheese, chili powder and paprika. Stir to combine.
Transfer the mixture to a two-quart baking dish and top with the remaining jack and extra sharp cheddar cheese. Bake until hot and the edges of the corn dip bubble, about 20 minutes.
Garnish with scallions and enjoy hot with tortilla chips.