On a baking sheet, combine corn, jalapenos, green chiles, oil, and salt. Broil until corn is lightly browned, 8-10 minutes. Reduce oven temperature to 425℉.
In a medium bowl combine 1 cup Pepper Jack, mayonnaise, and sour cream. Stir in corn mixture and transfer to a small baking dish. Sprinkle with remaining 1 cup Pepper Jack.
Return to oven until cheese is melted and dip is bubbly, about 10 minutes.
Sprinkle with green onion and serve with tortilla chips.