Preheat oven to 325°F. Heat up a cast iron skillet (or oven safe skillet) over medium high heat on the stovetop.

Add the two tablespoons of butter into the skillet and allow it to fully melt. Once it has melted, pour in the drained whole kernel corn.

Allow the corn to cook and brown up a bit, while stirring it constantly so that it doesn’t burn. After the corn cooks for about 5 minutes, remove it from the skillet and set it aside in a large bowl. 

Now drizzle the olive oil into the pan, and add in the red bell pepper and green bell pepper, along with the diced jalapeno and red onion. Saute the veggie for 2-3 minutes until they soften up. 

Remove the skillet from the heat, and add the peppers and onions into the bowl with the corn. 

Add the green chiles, mozzarella cheese, cream cheese, sour cream, mayonnaise, and the salt, chili powder, and pepper to the bowl with the corn.

Use a spoon or spatula to mix the cheeses into the corn until everything is fully combined. 

Now pour the corn dip back into the cast iron skillet, top the dip with the additional Monterey Jack cheese. 

Place the skillet on another sheet tray (if necessary to catch overflow), and place the pan in the oven and bake the dip for 25-30 mins. 

You can set the oven to broil for the last 3 minutes to get the top nice and golden brown and bubbly!

Let the corn dip set and cool for at least 5 minutes, and enjoy!