Heat a large dry pot or deep skillet over medium-high heat. Add the ground sausage and cook for 10-12 minutes, breaking it into pieces with a spatula. The sausage will release enough fat to grease the pan. Once browned, remove excess grease by using a paper towel pushed around the pan with a spatula, and discard the towel.

Cut the cream cheese into chunks and add it to the cooked sausage. Stir until the cream cheese is completely melted and blended with the sausage.

Add the two cans of Rotel tomatoes (do not drain), the drained corn, and the shredded cheddar cheese (reserve some cheddar for topping if desired). Cook over medium heat, stirring occasionally, until the mixture is bubbly and the cheese is fully melted. Season with salt and pepper to taste.

Remove from heat. Garnish with diced tomatoes, the reserved cheddar cheese, and chopped chives. Serve with tortilla chips. 🍴🍽️