1. Drain the corn at least one hour before assembling the dip. You want to get rid of all the excess moisture so your dip doesn't get runny. I actually had mine sit in a strainer for about 90 minutes while I was busy doing other kitchen things.
2. Preheat oven to 375.
3. In medium size bowl, mix together the sour cream, mayo, hot sauce and spices. Fold in the corn & diced jalapeno. Add 3/4 cup of each cheese and mix well.
4. Place the dip in a greased baking dish and top with the remaining cheese.
5. Bake 20 minutes or until the cheese gets bubbly. Let it sit for about 5 minutes before serving.