Drain the MexiCorn, green chiles, and jalapenos, and make sure to remove any excess liquid.

Take a large mixing bowl, and combine the mayonnaise and sour cream. Stir until they are well-blended and smooth.

Now add the pepper and garlic powder and mix them well to incorporate the seasonings evenly throughout the creamy base.

Gently fold in the MexiCorn, green chiles, jalapeno peppers, and chopped green onions. Make sure all the vegetables are evenly coated with a creamy texture.

Now fold in the shredded sharp cheddar cheese and it should be evenly mixed into the dip. It will add creaminess and a slight sharpness to the flavor.

If you prefer a chilled dip, cover the bowl with plastic wrap. Refrigerate for at least 1 to 2 hours to let the flavors meld. Chilling also helps the dip firm up slightly.

Transfer the corn crack dip to a serving bowl and serve with Fritos Scoops or your favorite tortilla chips for dipping. Top with a sprinkle of extra cheddar, green onions, or jalapenos for color.