Preheat oven to 350 F.
Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper, Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl. Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring for 2 minutes or until the vegetables are softened. Transfer to the bowl with the corn. Add the mayo, 1/2 of the monterey jack and 1/2 of the cheddar, and the cayenne and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown. 10-12 minutes. Serve hot with chips.
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|Serving Size: 1 Serving (1044g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 918 (56%)|
|Amt Per Serving||% DV|
|Total Fat 102g||136 %|
|Saturated Fat 61.3g||306 %|
|Monounsaturated Fat 28.4g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 281.1mg||86 %|
|Sodium 1406.6mg||49 %|
|Potassium 2156.6mg||57 %|
|Total Carbohydrate 124.6g||37 %|
|Dietary Fiber 20.1g||80 %|
|Sugars, other 104.5g|
|Protein 76.5g||109 %|
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Calories per serving: 1638
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