Dice the red and orange bell peppers into small, even pieces for easy scooping. Thinly slice the green onions, using both the white and green parts for extra flavor. Roughly chop the fresh cilantro. If using canned corn, drain it thoroughly; if using frozen corn, thaw completely and pat dry with paper towels to remove excess moisture.

Add the corn, black beans, diced bell peppers, green onions, and cilantro to a large mixing bowl. Gently stir to distribute the ingredients evenly without breaking up the beans.

In a separate small bowl, whisk together the light mayo, sriracha, smoked paprika, a pinch of salt, and freshly ground black pepper. Mix until the sauce is smooth and fully combined. Adjust the sriracha to taste depending on your preferred spice level.

Pour the creamy sauce over the vegetable mixture. Using a spatula or large spoon, fold the ingredients together until all the vegetables are well coated and the dip has a uniform texture. Be careful not to mash the beans.

Cover the bowl and refrigerate for at least 15 minutes to let the flavors come together. When ready to serve, give it a quick stir and enjoy with tortilla chips, crackers, or fresh veggies. It also makes a great topping for tacos, burrito bowls, or salads.