Begin by finely chopping the jalapeños, bell peppers, and fresh cilantro. If using canned black beans and corn, drain and rinse them thoroughly under cool water.

In a mixing bowl, combine softened cream cheese and sour cream until smooth and creamy, about 2-3 minutes of vigorous mixing. Add in the chopped jalapeños, bell peppers, cilantro, black beans, and corn. Stir everything together until well blended.

Prepare a large piece of plastic wrap on your countertop. Spoon the mixture onto the center and shape it into a log form while using the wrap to mold it tightly.

Carefully roll the log in crushed tortilla chips, ensuring every side is covered. Transfer the coated log back onto a plate.

Wrap the cheese log tightly in plastic wrap once more and refrigerate for at least 2 hours.

Unwrap the log and place it on a serving platter. Slice into even rounds and serve with extra tortilla chips or fresh veggies.