Step 1
Preheat oven to 400°F.

Step 2
Pour corn on a baking sheet and drizzle with 1 tbsp of oil. Toss to coat. Roast for 10-20 minutes, until it begins to brown. Set aside.

Step 3
While corn is roasting, in a medium skillet, add remaining tbsp of oil and sauté onion, garlic, ancho powder and black beans until onions are fragrant and beans are heated through, about 4-6 minutes.

Step 4
Remove from heat, stir in the Salsa con Queso, heavy cream, mayonnaise, lime juice and Monterey Jack cheese. Add salt to taste.

Step 5
Transfer mixture to a baking dish and bake for 10-15 minutes, until heated through.

Step 6
Top with Cotija cheese and cilantro.

Step 7
Serve with Tostitos Hint of Chile Lime or Scoops!