Preheat the oven to 350°F. Brush a 10-inch cast iron skillet or similar with olive or vegetable oil, set aside.

On the stove top in a separate skillet cook the bacon until crisp then remove to paper towels to cool. Reserve 2 tablespoon drippings in the skillet.

Add the sliced green onion, poblano pepper and red bell pepper to the skillet. Season with garlic salt and lemon pepper. Saute on medium-high for 3 minutes or until the peppers begin to soften.

Add the corn to the pan, cooking over medium-high for 3-5 minutes or until it begins to brown.

Remove from the stove and add the cream cheese, mayonnaise, sour cream, taco seasoning and seafood seasoning. Stir until the cream cheese melts.

Remove from the heat and fold in 2 cups finely shredded Borden® Cheese Four Cheese Mexican Cheese shreds, crab meat and crumbled bacon. Stir until combined.

Pour into the cast iron skillet or baking dish.

Sprinkle the remaining 1 cup Borden® Cheese Four Cheese Mexican Cheese shreds on top.

Bake for 30 minutes or until the top is golden and the edges are bubbly.

Garnish with pico de gallo just before serving with tortilla chips.