Warm olive oil in a large skillet over medium-high heat.

Add chopped onion and jalapeno to the skillet and cook, stirring often, until softened (3-5 minutes).

Add minced garlic and sauté for 1 minute.

Transfer half of the onion, jalapeno, and garlic mixture to a food processor.

Add corn kernels and chopped red bell pepper to the skillet with the remaining cooked onion mixture.

Stir over medium-high heat until the corn is slightly cooked and warmed through (about 3 minutes).

Season the corn and pepper mixture with salt and pepper.

Add drained and rinsed black beans to the food processor.

Pulse to blend the beans.

Add half of the fresh lemon juice and 2 tablespoons of warm water to the food processor.

Process the bean mixture until smooth.

Season the bean mixture with salt and pepper.

Spread the bean mixture evenly over the bottom of a deep-dish pie plate.

Spread the corn mixture on top of the bean mixture.

Mash diced avocados with the remaining lemon juice and chopped cilantro in a bowl.

Season the avocado mixture with salt and pepper.

Spread the avocado mixture over the corn mixture.

In a small bowl, mix sour cream, plain Greek yogurt, and minced canned chipotle pepper in adobo sauce.

Spread the sour cream mixture over the avocado layer.

Spread salsa over the sour cream mixture.

Top the dip with grated Cheddar cheese and thinly sliced scallions.

Serve the five-layer dip at room temperature.