In a large mixing bowl, blend together 8 ounces of softened cream cheese and 1 cup of shredded cheddar cheese until creamy and smooth. Add in finely chopped jalapeños, adjusting the quantity based on your heat preference.

Carefully stir in 1 can of rinsed black beans, 1 cup of corn, ½ cup of diced red onion, and ¼ cup of chopped fresh cilantro using a rubber spatula.

Transfer the mixture onto a sheet of plastic wrap and shape it into a log form, about 2-3 inches in diameter.

Wrap the formed cheese log tightly in plastic wrap and place it in the refrigerator. Chill for at least 2 hours or up to overnight.

After chilling, unwrap the cheese log and roll it in crushed tortilla chips, pressing gently for an even coating.

Slice into rounds and serve with additional tortilla chips or fresh veggies.