Hot Corn Dip

2  cans (11oz)  mexicorn, drained
2  cans (4.5oz) chopped green chilies, drained
2  c. grated monterey jack cheese
3/4 c. grated parmesan cheese
1 c. mayonnaise (not miracle whip)
corn chips, for dipping (frito scroop or tostitos scoops)

Preheat the oven to 350°F Grease a 9 × 13 × 2-inch casserole dish. In a medium bowl, mix the corn, chile's, cheeses, and mayonnaise until fully combined.  Spread the mixture in the prepared casserole dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges. Serve the dip warm from the oven with corn chips.

* Can also be prepared in a crockpot on low until all cheeses are melted, stirring occasionally.