2 tbsp. extra-virgin olive oil

2 medium tomatoes, cored and diced

1 tsp. kosher salt; more as needed

1 large yellow onion, finely diced

3 large cloves garlic minced

1 tbsp. chili powder

2 15 1/2 oz. cans black beans, rinsed and drained well

2 canned chipotles in adobo, minced (about 1 tbsp.), plus 2 tbsp. adobo sauce

3 tbsp. cider vinegar

1 1/2 cups fresh or frozen corn kernels

1 1/2 cups (6 oz.) grated sharp cheddar cheese

1 1/4 cups (6 oz.) grated Monterey Jack cheese

3/4 cup chopped fresh cilantro

Freshly ground black pepper

Tortilla chips for serving

Heat the oven to 425 deg. F. Set the tomatoes in a colander over the sink and sprinkle with 1/2 tsp. of salt.

Heat the oil in a large (12-inch) skillet over medium-high heat until shimmering hot. Reduce the heat to medium, add the onion; sprinkle with 1 tsp, salt, and cook, stirring, until softened and translucent, 4 to 6 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Add half of the black beans, the chipotles and adobo sauce, and 3/4 cup water and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes.

Transfer the bean mixture to a food processor, add the vinegar, and process until smooth. Let cool for a couple of minutes and then transfer to a large bowl. Add the rest of the beans, the tomatoes, corn, half of each of the cheeses, and 1/2 cup of the cilantro. Mix well and season to taste with salt and pepper,

Transfer to the cast iron pan or 1 1/2 qt. baking dash and sprinkle with the remaining cheese. Bake on a foil-lined baking sheet (to catch drips) until the cheese melts and browns around the edges, about 15 minutes (longer if refrigerated). Sprinkle with the remaining cilantro and serve with the tortilla chips for dipping. Serves 10 -12.