Step 1

Cut 2 thin rounds of the Fresno chile and reserve them for garnish.

Step 2

Seed and finely chop the rest of the Fresno chile.

Step 3

In a medium skillet over medium heat, melt the butter.

Step 4

Add the scallion whites and the garlic to the butter and cook, stirring occasionally, until they soften, about 2 minutes.

Step 5

Add the corn to the scallion mixture and cook, stirring occasionally, until it is crisp tender, about 6 minutes.

Step 6

Add the heavy cream and the chopped Fresno chili to the corn mixture and simmer, stirring occasionally, until it thickens, about 2 minutes.

Step 7

Stir the cream cheese into the corn mixture until it has melted.

Step 8

Transfer the corn mixture from the heat and season with the salt.

Step 9

Transfer the corn mixture to a serving bowl and top with the green scallions and the Fresno chile slices.

Step 10

Serve the dip hot or at room temperature with the tortilla chips.