In a medium sized bowl, mix together softened cream cheese and sour cream until combined and smooth. You can do this by hand or use an electric mixer. Stir in salsa and lime juice.
Stir in Ranch mix and other seasonings until well blended. (in place of individual seasonings, you can use 2 tablespoons of taco seasoning).
Stir in Pepper-Jack cheese, black beans and corn. If desired, reserve 1/4 cup of each the beans and corn for garnishing the top of the dip.
Spread dip into serving dish and garnish with fresh minced chives (and beans and corn if you choose). Serve with Chips, pretzels, crackers or veggies for dipping.
Chill for 30 minutes or so to thicken and set. Serve with tortilla chips, crackers, pretzels or veggies for dipping.
Servings and nutritional information are approximate. This dip will serve anywhere from 6-10 people, depending on how hungry they are. Instead of measuring out all the seasonings, feel free to use a tablespoon of pre-mixed taco seasoning (or more to your taste). You may need to add salt. For the best flavor, chill the dip for at least 30 minutes. Storage: If you have leftover cream cheese dip, cover tightly and store in the fridge for up to 3-4 days. Stir before serving again.