• Preheat oven to 350℉. Finely dice the jalapeno and remove the seeds. Dice the green pepper.
• First, add the cream cheese and sour cream to the skillet or baking dish.
• Next, pour in the drained corn, can of Rotel tomatoes and green chilies, sharp cheddar cheese, pepper jack cheese, jalapeno, and green pepper. Add the garlic powder, salt, and pepper. Transfer the skillet or baking dish to the oven.
• Bake for 15-20 minutes until the cheeses start to melt. Remove the dish from the oven and use a wooden spoon or rubber spatula to mix all the ingredients. Sprinkle the extra cheese on top of the dip and return to the oven to bake another 15-20 minutes.
• The dip will be done when it's bubbling, the cheese is melted, and the top is a bit golden brown. Remove from the oven and top with chopped green onion. Serve hot with tortilla chips, corn chips, or crackers.

If Using Slow Cooker Method

• Add all the ingredients to your slow cooker and cook on high for 2 hours (time will vary based on individual slow cookers). Make sure to mix the dip as the cheese melts to combine all the ingredients. Once hot and bubbly, it is done and ready to serve!