Preheat your oven to 400 degrees F. (I prep the veggies and grate the cheese while the bacon is cooking.)
Place a large skillet over medium heat. Cook the bacon until crispy, flipping as needed, about 8-10 minutes. Drain on a paper towel-lined plate and once cooked, chop into small pieces.
Stir together the cream cheese, bacon, shredded cheeses, corn, green onions, jalapeno, and salt in a large mixing bowl until evenly combined.
Spread the dip into a 16-ounce (or larger) baking dish. Bake for 15 minutes until the cheese is melted and the dip is bubbling.
Remove from the oven and let rest for 5-10 minutes before serving warm with tortilla chips. (You can sprinkle more green onions on top for garnish if you like.)
Notes
If you want your dip to have a kick, leave the jalapeno seeds in.
I highly recommend buying block cheese and grating it yourself. It'll melt much better than the pre-shredded stuff.
Store any leftovers in the fridge for up to 5 days. You can cover the baking dish with Press'n Seal or transfer it to an airtight container.