Preheat oven to 400°F.
Cut the kernels off the cob into a bowl using a sharp knife.
Sauté the corn, bell pepper, shallot and garlic in the butter in an ovenproof saucepan over medium heat until the shallot and bell pepper are tender.
Reduce the heat to low. Stir in the cream cheese, pancetta, mayonnaise, jalapeño peppers, salt and pepper. Simmer until well combined.
Sprinkle with the cheese.
Bake until the cheese melts and the dip is heated through.
Serve warm with corn chips. For a tailgate appetizer, heat in a cast-iron skillet on a grill.