Christina's Easy Mexi-Dip for Chips

1 8 oz block cream cheese
1 cup drained salsa
2 cups grated cheddar or Monterey Jack cheese, divided.
1 14.5 oz can black beans, rinsed and drained
2 cups frozen corn, rinsed with the black beans and drained

Preheat oven to 350.

Mix the cream cheese, salsa and 1 1/2 cups grated cheese. Add black beans and corn. Spread in 9x9 baking pan. Sprinkle reserved cheese on top. Cover with aluminum foil.

Bake 15 minutes, then remove foil and bake 5 minutes more. Serve with tortilla chips.

Optional: I think the following things would be good in this dip, but I haven't tried them.

1 minced chipotle pepper
chopped cilantro
chopped bell pepper (red or green)
shredded chicken
chopped celery