Preheat the oven to 350 degrees F (180 degrees C).
Heat Canola Oil (1/4 cup) in a cast-iron skillet. When it is very hot, add the drained Whole Kernel Corn (2 can). It will start to pop.
Blend the Cream Cheese (1 block), Sour Cream (1 cup), Garlic (2 clove), Green Chili Pepper (1 can), Salt (to taste), and Ground Black Pepper (to taste) in a food processor until smooth.
Place the mixture in a large bowl and stir in half of the Shredded Cheese (2 cup) and all of the crackled corn until well mixed.
Pour the combined dip back into the hot skillet, and top with the remaining shredded cheese.
Place skillet in the oven and bake for approximately 30 minutes, until the cheese is golden.