Cheesy Hot Corn and Bacon Dip

1 tablespoon butter 1 tablespoon olive oil 3 ½ cups frozen corn kernels, thawed, drained and patted dry with a paper towel 1 cup cooked bacon pieces (about the size of bacon bits) ⅛ teaspoon freshly ground black pepper 1 cup finely chopped yellow onions ½ cup finely chopped red bell peppers ¼ cup chopped spring onions (include the green and white parts) 2 teaspoons minced garlic ½ cup mayonnaise 8 ounces medium cheddar, shredded ¼ teaspoon cayenne Tortilla chips, for dipping

Preheat the oven to 350 degrees F. Melt the butter and olive oil in a large heavy skillet over medium-high heat. Add the corn, onions, garlic, bell peppers, salt, and pepper. Cook, stirring occasionally, until the corn kernels turn deep golden brown, about 5 minutes. Remove from heat. Add the mayonnaise, the cheddar (reserving ½ cup), the bacon and the cayenne and mix well. Pour into an 8-inch square un-greased Cuisinart baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with the chips.