In a medium saucepan over low heat, add the cream cheese and butter.

Warm slowly, whisking continuously until the mixture is smooth and fully combined. (This takes a little patience! Keep stirring so it doesn’t separate.)

Once creamy, add in the drained corn and diced jalapeños. Stir until everything is well coated.

Pour the mixture into a 9x13-inch baking dish.

You can prep this the day before and store it covered in the refrigerator. When ready to bake, let it sit at room temperature for about an hour.

Bake at 350°F for about 30 minutes, or until heated through and bubbly.