Preheat your oven to 375 degrees.
Grease a 9-inch oven-safe skillet or an 8x8 inch pan with nonstick cooking spray. Set aside.
In a food processor or high-powered blender, combine the rinsed and drained black beans, cream cheese, plain yogurt, and red enchilada sauce. Blend until smooth.
Pour the blended mixture into your prepared skillet or pan, spreading it out evenly.
Gently stir in the remaining can of rinsed and drained pinto beans, shredded chicken, corn, ¾ cup of shredded cheese (reserve 1 cup for topping), green onions, and diced jalapeno.
Spread the mixture evenly in the skillet.
Sprinkle the reserved 1 cup of shredded cheese on top of the mixture.
Place the skillet in the oven and bake for 25 to 30 minutes, until the cheese is bubbling and slightly golden brown along the edges.
Once baked, remove from the oven and let it sit for a few minutes.
Garnish with fresh cilantro and extra green onion. Serve immediately with tortilla chips.
