1. Place a large sauté pan over medium-high heat. Cover the bottom of the pan with a splash of oil, then add the diced onions, bell pepper, and a pinch of salt. Cook until the onions are translucent, about 4 minutes, then add the garlic and cook for another minute.
2. Add the beans and ¾ of the jar of salsa (reserving the rest for garnishing) and cook until heated through. Stir in the cream cheese and Monterey Jack and cook until melted.
3. Transfer to a heatproof crock and top with the Cotija, remaining salsa, green onions, cilantro, and avocado. Serve with corn chips and enjoy!