Preheat the oven to 350°F.

Drain and rinse the black beans and the white beans. Drain the 11‑oz can of shoepeg corn. Pat the beans and corn lightly with a paper towel to remove excess surface moisture.

Prepare the roma tomatoes: squeeze out the liquid/seeds from each tomato, then chop; use 4–6 chopped roma tomatoes.

In a large bowl combine the drained black beans, drained white beans, drained corn, 3/4 cup salsa verde, the chopped roma tomatoes, and garlic salt (about 1/2 teaspoon). Stir until evenly mixed.

Spray a shallow baking dish (a glass pie plate or similar) with nonstick spray. Spoon the bean mixture into the prepared dish and smooth the top.

Evenly sprinkle the 2 cups shredded Colby Jack cheese over the top of the mixture.

Bake in the preheated oven for about 20 minutes, or until the cheese is melted and the dip is warm and bubbly.

Remove from the oven, let cool for 1–2 minutes, then sprinkle the diced avocado over the top and serve.