Prepare your corn: If using fresh corn, cut the kernels off the cob. If using canned corn, drain and rinse thoroughly. Frozen corn should be thawed and drained to avoid excess moisture.

Mix the creamy base: In a large bowl, combine sour cream, mayonnaise, and softened cream cheese. Blend until smooth and creamy, about 2-3 minutes.

Add cheeses and spices: Stir in shredded cheddar and pepper jack cheeses, then add garlic powder, onion powder, smoked paprika, chili powder, salt, and black pepper. Mix well.

Incorporate the corn and veggies: Gently fold in prepared corn, green onions, diced red bell pepper, and jalapeño into the mixture.

Chill or preheat: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or preheat oven to 375°F (190°C) if baking.

Bake the dip: Transfer the mixture to a greased baking dish, topping with more cheese if desired. Bake for 20-25 minutes until bubbly and golden.

Garnish and serve: Let cool slightly after baking, then garnish with green onions, cheese, or bacon. Serve with tortilla chips or veggies.