Espinaca - An Abuelo's Restaurant Copycat

Preheat the oven to 350˚F.
Snip a corner of 1 10-ounce bag frozen spinach. Place onto a plate and microwave (still in the bag) for 3 minutes to thaw. Pour into a strainer and mash to squeeze out as much liquid as possible. Set aside.
Cut bacon into small 1/4-inch pieces. In a medium skillet over medium-high heat saute until crispy (4-6 minutes). Remove the bacon and pour off all but a tablespoon of grease.
To the skillet, add fresh mushrooms, sliced or coarsely chopped. Then add onion, chipotle peppers in adobo sauce, minced garlic, and seasoning salt. Cook until vegetables are softened. (4-5 minutes)
Reduce heat to low, add Velveeta and cream cheese to the veggies. Stir to melt and combine. (2 to 3 minutes)
Stir in corn, drained spinach, and fried bacon.
Add milk if desired to thin out. I usually thin it out if serving this as a dip.
Add cheese on top and cover with lid to melt or place in a preheated 350˚F for about 10-15 minutes or until heated through and cheese is melted and golden. If preferred, transfer to a 1-quart baking dish before adding the cheese, then bake in the oven.