Step 1

Arrange a rack in the middle of the oven and heat to 375°F. Coat a 10-inch cast iron skillet with 1 tablespoon of the oil; set aside.

Step 2

Set aside 1/4 cup of the white beans. Combine the remaining white beans, 2 tablespoons olive oil, sour cream, garlic, cumin, paprika, and salt in a food processor fitted with the blade attachment. Process until smooth. Add the chicken, corn, 1/2 cup of the cheddar cheese, bell pepper, scallions, and chiles or jalapeños. Pulse once or twice to combine.

Step 3

Pour the mixture into the skillet and spread into an even layer. Sprinkle evenly with the reserved beans, remaining 1/2 cup of cheddar cheese, and the pepper Jack cheese.

Step 4

Bake until the cheese is bubbly and browned around the edges, 25 to 30 minutes. Cool for 5 minutes before serving with tortilla chips.