1/2 teaspoon paprika

1/2 teaspoon kosher salt

2 cups shredded, cooked chicken (about 8 ounces)

1 cup frozen corn kernels

1 cup shredded cheddar cheese, divided

1/2 medium red bell pepper, diced (about 1/2 cup)

2 medium scallions, white and light green parts only, minced

1/4 cup drained canned green chiles or jalapenos

1/2 cup shredded pepper jack cheese

Tortilla chips, for serving

Arrange a rack in the middle of the oven and heat to 375 F. Coat a 10-inch cast iron skillet with 1 tablespoon of the oil; set aside.

Set aside 1/4 cup of the white beans. Combine the remaining white beans, 2 tablespoons olive oil, sour cream, garlic, cumin, paprika and salt in a food processor fitted with the blade attachment. Process until smooth. Add the chicken, corn, 1/2 cup of the cheddar cheese, the bell pepper, scallions and chiles or jalapenos. Pulse once or twice to combine.

Pour the mixture into the skillet and spread into an even layer. Sprinkle evenly with the reserved beans, remaining 1/2 cup of cheddar cheese and the pepper jack cheese.

Bake until the cheese is bubbly and browned around the edges, 25 to 30 minutes. Cool for 5 minutes before serving with tortilla chips.

Recipe notes: The dip can be assembled and stored in an airtight container in the refrigerator for up to three days. We recommend using a pie plate or 8-by-8-inch baking dish for make-ahead storage and reheating. Let the dip sit at room temperature while the oven heats.

(Meghan Splawn is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)