Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish or a large oven-safe skillet with cooking spray and set aside.

In a large skillet over medium heat, cook the chopped bacon until crisp, about 6 to 8 minutes. Remove the bacon with a slotted spoon and drain on paper towels, reserving about 15 ml of the bacon grease in the skillet.

Add the corn kernels and diced jalapeños to the skillet with the reserved bacon grease. Sauté over medium-high heat for about 4 to 5 minutes until the corn starts to lightly char and the jalapeños soften slightly.

In a large mixing bowl, beat together the softened cream cheese, sour cream, mayonnaise, garlic powder, and smoked paprika until smooth and fully combined.

Fold the sautéed corn and jalapeños, three-quarters of the cooked bacon, 240 ml of the cheddar cheese, and 180 ml of the Monterey Jack cheese into the cream cheese mixture until evenly distributed.

Spread the mixture evenly into the prepared baking dish. Top with the remaining cheddar cheese, Monterey Jack cheese, and the reserved bacon.

Bake in the preheated oven for 20 minutes, or until the dip is hot, bubbling around the edges, and the cheese on top is melted and golden brown.

Remove from the oven, garnish with the sliced green onions, and let cool for 5 minutes before serving.