In a food processor fitted with the grating blade, grate all of the smoked cheddar.
Finely chop the candied jalapeños (raw jalapeños work well too, just much spicier!)
In a small sauce pot, melt the cream cheese over medium low heat, stirring occasionally so it doesn't burn. When you can stir it easily, add in the rest of the ingredients: grated cheese, drained tomatoes, jalapeños, the hot pepper butter or sauce, and the sweet corn if using.
Stir over medium heat until very hot, but make sure not to burn the bottom. If it's too thick, add some milk to thin it. Serve warm with sturdy tortilla chips
Can also be done in a slow cooker-- add in all ingredients and cook over low heat for a few hours till you reach the perfect chip dip consistency.