Step 1
Preheat oven to 400°F.

Step 2
In a large bowl, combine room-temp cream cheese and mayo. Mix well to combine. Fold in the drained corn, shredded cheddar jack cheese, 1/4 cup green onion, 1/4 cup chopped dill pickles, and 1 ½ tsp Nashville hot seasoning.

Step 3
Transfer into an 8 x 8 glass baking dish or cast iron skillet and sprinkle the shredded mozzarella and chicken on top.

Step 4
Bake for 18-20 minutes or until the corn is bubbly and the chicken is heated through. Carefully remove from the oven and allow to cool slightly.

Step 5
In a small, microwave-safe bowl, melt the butter and add the brown sugar and remaining tablespoon of Nashville hot seasoning. Stir well to combine, then drizzle over the dip.

Step 6
Garnish with the remaining pickles and sliced green onions and serve warm with TOSTITOS^® SCOOPS!^®.