Heat the oven to 350 degrees. Spray a 1-quart baking dish with cooking spray. In a 10-inch nonstick skillet, heat the butter over medium-high heat.
Add the corn; cook for 5 minutes or until thoroughly thawed and heated, stirring occasionally. Reduce the heat to medium.
Add the bell pepper, onion, garlic and jalapeno to the skillet. Cook for 3 to 4 minutes or until tender, stirring occasionally. Stir the flour into the sour cream; stir into the vegetable mixture. Cook for 1 minute, and then remove from the heat.
Stir in all the remaining ingredients except 1/4 cup of the Asiago cheese. Stir until the cheese is melted.
Spoon into the baking dish; sprinkle with the remaining Asiago cheese.
Bake for 20 minutes or until bubbly and thoroughly heated. Serve with your favorite crackers, crostini or baguette slices.