Preheat oven to 350°F.

Using a large skillet, cook bacon until crispy. Transfer to a paper-towel lined plate and pat dry; set aside.

For the 1st layer, combine the refried beans with ¼ cup of buffalo sauce; stir until well combined. Spread this layer into bottom of a medium round or 8”x8” square glass baking dish.

For the 2nd layer, combine 8 oz. of cream cheese with ranch dressing and dry ranch seasoning; stir until well combined. Spread this layer on top of refried beans, taking care not to mix the two layers.

For the 3rd layer, combine the remaining 8 oz. of cream cheese with remaining ½ cup of buffalo sauce. Add chicken; stir until well combined. Spread this layer on top of cream cheese layer. Sprinkle pepperjack cheese evenly on top.

Bake at 350°F for 20 minutes, or until dip is hot and cheese has fully melted.

Remove from oven and top with corn, crumbled blue cheese and green onions. Crumble cooked bacon on top before serving.

Serve with tortilla chips, celery and carrots.