Begin cheesy Southwest corn dip by draining one 11-ounce can of corn with red and green bell peppers and then mixing in 16 ounces of Velvetta cut into 1/2-inch cubes in a large microwavable bowl. Microwave on the highest setting for three minutes, and then stir.
Microwave for two additional minutes or until the Velvetta has melted. Add three seeded and minced jalapeño peppers, one finely chopped red onion, 1/2 cup finely-chopped cilantro and 1/2 cup sour cream. Mix thoroughly. To make the dip spicier, add the seeds from one of the peppers. Serve this dip with sliced vegetables or crackers.
To make a fresh corn dip, remove the kernels from four ears of cooked corn on the cob, and place them in a large bowl. Add 3 cups of Cheddar cheese, four or five sliced scallions, one 4-ounce can of drained diced green chilies and 1/4 cup of roasted red pepper.
In a small bowl, thoroughly combine 1 cup sour cream, 3/4 cup mayonnaise, 1 tablespoon chili powder, 1 teaspoon cumin powder and 1 teaspoon crushed red pepper. Pour this mixture over the corn concoction, and mix well. Refrigerate for at least two hours.
To serve, hollow out a round loaf of unsliced pumpernickel bread, leaving about 1 inch of bread along the sides. Cut the removed bread into 1-inch chunks. Put the corn dip into the hollowed-out area, and serve with bread chunks.