Preheat oven to 375 degrees. In a large mixing bowl, place your cream cheese and mayo. Mix with a hand mixer on medium speed until smooth and creamy. Don't skip this step or you may end up with little balls of cream cheese in your dip.

Add the chiles, jalapeños, and corn and mix with a wooden spoon until evenly incorporated. Fold in 1/2 cup of the cheddar cheese and stir. Spread dip mixture evenly in a small casserole dish. You could also add it to a crock pot at this point and cook on low for 2 hours or until warm.

Spread remaining cheddar cheese over the dip and then sprinkle with the Parmesan cheese.

Bake for 45 minutes or until bubbling. Serve immediately. Enjoy!