1. Preheat the oven to 350 degrees F. Have an 8x8" pan ready. I like to use a deep dish pie plate.

 

2. Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn golden brown, about 5 minutes. Note that if you’re using frozen corn it probably won’t get golden brown.  Just cook for about 5 minutes and then transfer to a bowl.

3. Add the remaining tablespoon of butter to the skillet. Add the onions and cook, stirring often, until the tender, about 3-4 minutes.

 

4. Add the red pepper, green onions, jalapeno, and garlic and cook for about 2 minutes, or until jalapenos are softened. Transfer to the bowl with the corn.

5. Add 1/2 cup mayo and the cayenne pepper to the mixture.  Set aside a small handful of each of the cheeses to sprinkle on top and add the rest to the bowl. Combine the mixture.

 

6.  Place mixture in pan and top with reserved cheese. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips or Fritos.