Five (or Six) Layer Mexican Dip

I love Mexican Food in the Summer. I made two batches of this recipe side by side because I modified one of them for my taste. The original recipe has only 5 layers (without the sour cream). I added some more spices and salt as well. The original recipe was good, the modified recipe was even better. Here is the modified recipe.

Five (Six) Layer Mexican Dip (adapted from Ellie Krieger)

2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
2 tablespoon minced chipotle pepper in adobo
4 tablespoons lime juice
1/2 teaspoon ground cumin
1 tablespoon water
1/2 teaspoon salt
2 cups corn kernels (10-ounce box frozen corn)
1/4 cup chopped cilantro leaves
2 ripe avocados
4 medium tomatoes, seeded and diced (about 2 cups)
1/4 cup thinly sliced scallion
1 tablespoon finely diced jalapeno pepper
1 cup shredded extra-sharp Cheddar
Low-fat Sour Cream

Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.
Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.
In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno. Season tomato mixture with salt and pepper, to taste.
Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with Sour Cream and cover with cheese. Serve with baked chips.