Heat oil in a skillet. Add frozen corn kernels and sauté 2 minutes or until thawed. Stir in drained black beans, green onions, cumin, celery salt, salt and cayenne. Cook 2 minutes, until fragrant. Remove from heat and let cool.
Fold bean mixture into cheese mixture. Add Tabasco. Taste and adjust for seasonings.
Cover and chill 4 hours or overnight. Garnish with shavings of fresh jalapeno.