Mix the cream cheese, cheddar cheese, salsa, corn, black beans, minced garlic, half of the jalapeno, cumin and sea salt in a medium mixing bowl until well combined.
Next, using a dinner plate, combine the crushed tortilla chips, bell peppers and the rest of the minced jalapeños.
Using your hands (yes, this gets messy), shape the cream cheese mixture into a ball. Then roll the ball around in the mixture on the plate until all sides of the ball are well coated. Wrap the ball in plastic wrap, place in a bowl then refrigerate overnight or for at least one hour before you serve so it can firm up.
It pairs perfectly with tortilla chips. If there are leftovers, wrap them back up and store in an airtight container for up to 3 days.