Melt 2 Tbsp butter in a large skillet over medium heat. Once melted, add corn kernels to skillet and let sit for about 4 minutes before stirring. Let sit for another 4 minutes and stir again. Repeat a couple more times until the corn is nicely browned. Remove corn to a large bowl and let cool a bit.
Once corn has cooled a bit, add in black beans, chopped red onion, chopped jalapeño pepper, shredded cheddar cheese, and chopped cilantro and toss to combine.
Stir in Jalapeño Cheddar Heluva Good! Dip until salad is fully coated.
Serve in individual bowls topped with crushed tortilla chips.