Make sure to prep your inredients before starting. Grate the cheeses, dice the vegetables, smash and mince garlic, and measure remaining ingredients.
Preheat the oven to 350° and make sure the cast iron skillet is seasoned well, rub it with a little oil if needed.
Refried bean layer:
In a mixing bowl, mix together all the ingredients for the refried bean layer until completely incorporated.
Spread the bean mixture evenly in the skillet. Set aside.
Queso layer:
Melt butter in a bottom-heavy sauce pot, over medium heat.
Add diced peppers and onion and saute until they start to soften. Add garlic and saute until fragrant.
Sprinkle flour over the top and stir to coat the veggies with flour. Slowly pour in milk while whisking continuously.
Add cheeses to the pot, one handful at a time, while slowly stirring. Continue stirring with the whisk until cheese is all melted and smooth. Season with some salt as you stir. Take off heat once the cheese is melted and smooth.
Baking the dip:
Spread corn evenly over the bean layer and then pour the queso evenly over the top.
Place the skillet with the dip into the oven and let it cook 15-17 minutes.
While the dip is in the oven, prepare the chorizo. Take the sausage out of the casing and break it up. Melt butter in a cooking pan over medium heat and saute the chorizo, breaking it up as it cooks, until completly cooked. Take it out of the pan and set aside.
Take the dip out of the oven and spread the toppings over the top.