In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a hand mixer or whisk to beat until smooth and well blended. This will give your dip its creamy, rich foundation.

Add in salt, black pepper, garlic powder, onion powder, smoked paprika, and sugar. Mix until fully incorporated. These spices and aromatics elevate the flavor without overpowering the natural sweetness of the corn and tomatoes.

Gently stir in the drained sweet corn and Rotel diced tomatoes with green chilies. These add texture, sweetness, and a slight kick that balances beautifully with the creamy base.

Add the shredded Mexican cheese blend, chopped green onions, and grated yellow onion. Stir until everything is evenly combined and well coated in the seasoned cream mixture.

Cover the dip with plastic wrap or a lid and refrigerate for at least 2 hours. This resting time allows the flavors to meld and intensify, making it even more delicious when served.

Stir before serving. Scoop it up with tortilla chips, crackers, or fresh veggie sticks like bell peppers and cucumbers. It’s also fantastic spooned into tacos or as a topping for grilled chicken or nachos.