Preheat oven to 350°F.
Place the cream cheese, parmesan cheese, beer, 1 cup of the mozzarella/provolone blend, pepper, paprika, and garlic powder into a high-powered blender. Blend until fully combined.
Pour mixture into a large bowl and stir in the corn, bacon, cilantro, and the remaining 1 cup shredded cheese.
Spoon mixture into an oven-safe baking dish and sprinkle with additional bacon.
Cook for 15–20 minutes, or until mixture is hot and bubbly.
Sprinkle with extra cilantro and serve with chips.
This recipe is from the collection of Becky Hardin, better known as The Cookie Rookie.