This version has a distinct, unique flavor that Brandon and I couldn't quite place. I think it comes from the green chiles!
HOT CORN DIP
2 11 oz cans Mexican corn, drained
1 7 oz can chopped green chiles, drained
2 c monterey jack cheese
2/3 c grated parmesan cheese
1 c mayonnaise
Preheat oven to 350 degrees and grease a glass baking dish. In a medium bowl, combine all ingredients. Spread in greased dish and place in oven. Bake for 30-40 minutes, until bubbly around the edges. Serve warm.
Best dippers: tortilla chips