Slow-Cooker Spicy Bacon Corn Dip

bags frozen sweet corn (1 pound each)

brick neufchatel cream cheese (8 ounces, labeled 1/3 less fat, cut into cubes)

brick Monterey Jack cheese (8 ounces, grated)

sour cream

jalapeno peppers (stem and seeds removed, finely chopped)

garlic cloves (peeled and minced or pressed through a garlic press)

kosher salt

freshly ground black pepper

bacon (cooked until crisp)

green onions (green parts only, thinly sliced, then minced)