Pre-heat oven to 350 degrees F (skip this step if you plan to enjoy your spicy corn dip cold)
Chop the veggies the veggies and set aside. If you like it extra spicy you can leave the veins and seeds in the jalapeños.
Combine butter and cream cheese in a medium saucepan and cook over medium heat; stir until smooth and creamy.
Add corn, bell pepper, jalapeño pepper, and pickled jalapeños; stir.
Add paprika, cayenne, green chili salsa, salt, and pepper; stir.
Stir in 1 1/2 C cheddar cheese, continuing to stir until melted.
Scoop mixture into a casserole dish topping with rest of the cheddar cheese.
*If you'd like to enjoy the spicy corn dip cold then you can place it into the refrigerator at this step.
Bake at 350 degrees F for 15-20 minutes until hot and bubbly.