Creole Hot Corn Dip Recipe - Blue Plate Mayonnaise

Ingredients

• 1 (16-ounce) bag of frozen corn (or 4 to 6 ears fresh corn)
• 3 tablespoons butter
• 1 red bell pepper, seeded and diced
• 1 jalapeño pepper, seeded and diced
• ½ sweet onion, diced
• 1 teaspoon Creole seasoning
• 1 teaspoon Louisiana-style hot sauce
• 1 (8-ounce) package cream cheese, room temperature
• ½ cup Blue Plate Mayonnaise
• ½ cup sour cream
• 4 ounces cheddar cheese, grated
• 4 ounces Monterey Jack cheese, grated
• 2 green onions, thinly sliced, for garnish
• Corn or tortilla chips, for serving