1 can corn, drained
1 can Mexicorn, drained
1 container chive and onion cream cheese, room temperature
1 container jalapeño cream cheese, room temperature
1/4 cup candied or fresh jalapeños, finely diced
1 roll Ritz crackers, crushed
1 stick butter, melted

Heat oven to 350 F. In a bowl, combine corn, Mexicorn, chive and onion cream cheese, jalapeño cream cheese and jalapeños. Mix well until evenly combined. Spread mixture into a baking dish. In a separate bowl, mix crushed Ritz crackers with melted butter. Sprinkle the cracker mixture evenly over the top of the casserole. Bake 30 minutes, or until the casserole is hot and the topping is golden and crispy.