Creamy Cheesy Hot Corn Dip

INGREDIENTS
6 tbsp. salted butter
1 brick cream cheese (8 oz.)
4 1/2 cups corn (3 cans)
1 medium red bell pepper, diced
2-4 jalapeños, chopped finely (depending on your spice preference)
1/4 cup diced pickled jalapeños
1/2 tsp. paprika
sea salt and ground black pepper, to taste
1 cup shredded sharp cheddar cheese
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