Brown the ground beef in a large skillet over medium high heat.  Break up the beef as it cooks and drain off any excess grease.

Add in the diced onion and sauté for a few minutes until the onions are soft.

Stir in the diced tomatoes with green chilies and corn.  Cook for 2 minutes.

Reduce heat to low. Add in cubed Velveeta cheese, cream cheese, pepper jack cheese and milk. Stir constantly until the cheese is fully melted and mixture is smooth.

If the queso is too thick, add more milk, a tablespoon at a time, until desired consistency is reached.

Stir in the black beans and most of the cilantro (reserve some for topping).

Serve topped with the remaining cilantro and enjoy!