Preheat your oven to 350 degrees F.

In a food processor or blender, add the black beans, don’t forget to rinse prior, and also reserve 1/2 cup for garnish. Then add in the cream cheese, green chilies, garlic, chili powder, ancho chili powder, cumin, lime juice, and ½ a cup each of the queso fresco, Monterey jack, and cheddar cheeses.

Pulse to combine and continue to blend until smooth. Taste and season with salt and pepper as needed.

Transfer to a 10-inch cast iron skillet and top with the remaining ½ cup of Monterey jack and ½ cup cheddar cheese in the center of the pan leaving about 2 inches around the outside.

Bake in the oven for about 20-25 minutes or until thoroughly heated through.

While the dip is heating, make the charred corn for the garnish. To start, add the canola oil to a small pan.

Heat over medium heat and add the corn to the pan. Stir often until the corn is slightly charred, remove from the heat, season with salt and set aside.

Remove the dip from the oven and garnish with the reserved ½ cup of black beans around the outside. Layer 1/2 the charred corn, then all diced red onion, quartered cherry tomatoes, and the remaining ½ cup of queso fresco. Layer on the rest of the corn and then top with thin slices of jalapeno and chopped cilantro.

Serve warm with tortilla chips.