Plan to double this recipe for a crowd because this addicting cheesy dip is going disappear fast. Go the extra mile and top with pickled jalapeños and/or additional beans and corn.
In a medium saucepan stir together cream cheese, sour cream, and mayonnaise. Stir in shredded cheese and taco seasoning.
Cook and stir over medium-low heat until mixture is melted and smooth. Stir in beans, corn, and chile peppers; heat through. Serve with dippers.
If you're not serving this dip immediately (or toting it to a party), transfer to a 1 1/2-qt. slow cooker. Keep warm, covered, on warm or low up to 2 hours, stirring occasionally.