Hot corn dip is chock full of sweet corn, tender chicken, crispy, smoky bacon, hatch chiles, and green onions in a bubbling, creamy, ranch cheese sauce.
Preheat oven to 375°F. Grease an 8-inch square baking dish.
Stir together the corn, cream cheese, Monterey Jack cheese, sour cream, hatch chiles, garlic, ranch dressing mix, salt, and pepper together in a microwave safe bowl. Cover and microwave for 4 minutes, or until the cheese has mostly melted.
Reserve 1 tablespoon of the chopped bacon and 1 teaspoon of the minced green onion for garnish and stir the rest into the corn mixture. Transfer the corn mixture to the prepared pan, place on a rimmed sheet pan to catch drips, and bake for 35-40 minutes, or until the cheese sauce is bubbly and golden brown around the edges and on top.
Garnish with reserved bacon and green onion. Serve hot or warm.
Cook for 2-3 hours, or until the contents are uniformly hot, the cheese is melted, and the corn and hatch chiles are coated with a creamy sauce. While the mixture is cooking, finely chop the crispy bacon and reserve 1 tablespoon of the chopped bacon along with 1 teaspoon of the minced green onion. Stir the remaining bacon and green onion into the hot dip then scoop the dip into a serving dish. Sprinkle the reserved bacon and green onion over the top and serve with chips or as a side dish.
Leftovers can be stored, tightly wrapped, in the refrigerator for up to 5 days. Reheat covered but vented in a microwave on HIGH until hot all the way through.