Hot Corn, Pepper and Cheese Dip

INGREDIENTS

• 2 tablespoons unsalted butter, divided
• 3½ cups corn kernels (from about 4 ears of fresh corn, or 16 ounces frozen corn, thawed, drained and patted dry)
• ½ teaspoon salt
• Pinch ground black pepper
• 1 cup finely chopped yellow onion (about 1 small to medium onion)
• ½ cup finely chopped red bell pepper (about ½ a pepper)
• ¼ cup finely chopped green onions (about 1 bunch)
• 1 jalapeño, seeded and minced
• 2 cloves garlic, minced
• ½ cup mayonnaise
• Pinch cayenne pepper
• 4 ounces sharp cheddar cheese, divided
• 4 ounces Monterey Jack cheese, divided