3 cans white shoepeg corn, drained
1 (8 oz.) pkg. cream cheese
1/2 stick butter
1 (7 oz.) diced green chilies
1 sm. jar diced pimiento (optional)
Tabasco to taste
Salt to taste
1 c. Monterey Jack, grated

Place all ingredients, except grated cheese, in saucepan over low heat until cream cheese is melted. Place in casserole dish; cover with grated cheese and bake at 350 degrees approximately 20-30 minutes.