Adjust oven rack to middle position and preheat the oven to 350° Fahrenheit.
Very lightly spray four .25 quart mini Dutch ovens with cooking spray and set aside. In a medium bowl combine corn kernels, black beans, jalapeño, diced tomatoes, and cilantro leaves. Mix briefly to combine.
Layer the bottom of each mini Dutch oven with about 1/3 cup of lightly crushed tortilla chips. Add ¼ cup Taco Bell Thick and Chunky Salsa over the tortilla chip layer, followed by the corn/black bean/tomato mixture. Press down lightly on the solids. Add another ¼ cup Taco Bell Thick and Chunky Salsa to each mini Dutch oven, layer with tortilla chips, and top with Kraft Shredded Mexican Style Four Cheese Blend.
Place in the oven and bake for 8-10 minutes until the cheese has melted and salsa bubbles slightly. Remove from the oven. Garnish with chopped cilantro, diced tomatoes, and jalapeños if desired.