Drain the canned sweet corn and rinse the black beans thoroughly. Cook the bacon in a skillet over medium heat until crispy, then crumble it.

Finely dice the jalapeño, removing seeds for less heat, and chop the red onion.

Allow the cream cheese to sit at room temperature for 20-30 minutes to soften.

In a large mixing bowl, combine sweet corn, black beans, crumbled bacon, cream cheese, jalapeño, red onion, and cheeses.

Sprinkle chopped green onions over the dip for garnish.

Serve immediately with tortilla chips or chill for 30 minutes before serving.