16 ounces cream cheese, softened
1/4 cup vegetable oil
1/4 cup fresh Mexican lime juice
1 tablespoon ground red chiles
1 tablespoon ground cumin
1/2 teaspoon salt
Dash of pepper
1 small can whole kernel corn, drained
1 cup chopped walnuts
3 tablespoons minced onion

Beat all ingredients except corn, walnuts and onion in a large bowl on medium speed of electric mixer until smooth. Stir in remaining ingredients. 

To serve, line an earthenware bowl with dried corn husks, with about 1 inch of each husk showing above the rim of the dish. Fill the bowl with the dip.

For garnish, slice 1 small red chile pepper and 1 small green chile pepper in half. Place cut side up in the center of the dip, with the stems crisscrossing.