Mexican Corn Bake

1 pkg. (8 oz.) cheese
¼ cup margarine
¼ cup evaporated milk
garlic salt and red pepper to taste
2 cans whole kernel corn, drained
1 can chopped chiles, drained

Place cheese, margarine, evaporated milk, garlic salt, and red pepper in small Dutch oven. Cook over low heat until cheese melts, stirring until blended. Add corn and chiles, mixing well. Bake at 350 degrees for 20 minutes.