Eight Layer Dip

1 can pinto beans with jalapenos (plus extra finely chopped jalapeno--optional)
4 oz reduced fat cream cheese
3/4 cup frozen corn, thawed
1 package guacamole
1 small onion, chopped
1 8-oz container sour cream
1-2 tbsp chili powder
1 4-oz can green chilies
3-4 Roma tomatoes, chopped
1 cup cheddar cheese (or cheddar jack), shredded
1 bunch green onions, sliced
1 big bag Fritos Scoops

Drain and rinse beans. Put in food processor with cream cheese, and extra jalapeno if desired. Spread on bottom of dish. I used one that was a little smaller than a 9 by 13. Sprinkle on corn. Stir onion into guacamole. Spread over corn. Mix chili powder into sour cream. Spread on top of corn. Spread green chilies on top of sour cream. Sprinkle tomatoes on top of chilies. Sprinkle cheese on top of tomatoes. Sprinkle green onions on top of cheese. Serve with Scoops.
Cover and refrigerate leftovers.