Cheesy Jalapeño Corn Dip Nachos

Cheesy Jalapeño Corn Dip Nachos 1 tablespoon butter 2 cups corn (fresh, thawed, frozen, or drained canned) 1/2 white onion diced 1/2 red bell pepper diced 2 green onions sliced 1 jalapeño seeded, finely diced (or poblano pepper for less spice) 1 clove garlic chopped 1/4 cup mayonnaise 1 cup colby jack cheese shredded salt and pepper Tortilla chips Cherry tomatoes halved (optional) fresh cilantro roughly chopped (optional) Sour cream optional Preheat oven to 425 degrees Melt the butter in a pan over medium-high heat, add the corn, saute until the corn starts to turn golden brown, about 3 minutes. Add the onion, and pepper and saute until the onions are soft, about 3-5 minutes. Add the green onion, jalapeño and garlic and saute until fragrant, about one minute. In a medium bowl, add the corn mixture, mayonnaise, and cheese, reserving some of the cheese for topping. Spread a single layer of tortilla chips in the bottom of skillet (same skillet used for corn) or in a baking dish/sheet. Spread 1/3 corn mixture on tortilla chips. Repeat layers 2 more times. Sprinkle remaining cheese on top. Bake until cheese is fully melted, 8-10 minutes. Top with fresh tomatoes, cilantro, and sour cream if desired. Serve immediately.