Preheat oven to 400°F.

In a large bowl, combine room-temp cream cheese and mayo. Mix well to combine. Fold in the drained corn, shredded cheddar jack cheese, 1/4 cup green onion, 1/4 cup chopped dill pickles, and 1 ½ tsp Nashville hot seasoning.

Transfer into an 8 x 8 glass baking dish or cast iron skillet and sprinkle the shredded mozzarella and chicken on top.

Bake for 18-20 minutes or until the corn is bubbly and the chicken is heated through. Carefully remove from the oven and allow to cool slightly.

In a small, microwave-safe bowl, melt the butter and add the brown sugar and remaining tablespoon of Nashville hot seasoning. Stir well to combine, then drizzle over the dip.

Garnish with the remaining pickles and sliced green onions and serve warm with TOSTITOS^® SCOOPS!^®.