How to Make It
Process 1 package of the thawed creamed corn in a food processor until smooth, about 1 minute.
Stir together pureed corn and remaining 2 packages creamed corn in a 4-quart slow cooker. Stir in cream cheese and white Cheddar. Cover and cook on high, stirring occasionally, until cheese is melted and mixture is creamy, about 1 hour. (Or cook on low 2 hours.)
Meanwhile, heat oil in a medium skillet over medium. Add red bell peppers and poblano chiles; cook, stirring often, until softened, about 7 minutes. Stir in garlic, and cook 30 seconds. Stir bell pepper mixture into corn mixture. Fold in scallions, salt, and hot sauce. Serve with tortilla chips.