Begin by thoroughly draining and rinsing your sweet corn and black beans in a colander.

Cook raw bacon in a skillet over medium heat for about 8-10 minutes until crispy.

Finely dice the jalapeño and red onion and prepare them according to your heat preference.

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

In a large mixing bowl, combine the corn, beans, bacon, cream cheese, cheddar, jalapeño, red onion, and mayonnaise.

Transfer dip to a serving bowl and chop green onions to sprinkle on top.

Cover dip with plastic wrap and refrigerate for at least 30 minutes before serving.