Pre-heat oven to 350 degrees F.

Thaw corn if using frozen.

Chop all your veggies and set aside.

For tender peppers, feel free to sauté your bell peppers and fresh jalapeño to soften.

In a medium saucepan, combine butter and cream cheese.

Stir often until smooth and creamy.

Add your corn, bell pepper, jalapeño pepper, and pickled jalapeños.

Season with paprika, salt, and pepper to taste.

Stir in 1/2-3/4 cup of cheddar cheese and stir until fully melted.

Pour into a casserole dish and top with remaining cheddar.

Bake for 15-20 minutes or until hot and bubbly!