Roasted Corn and Avocado Dip

1 cup frozen whole kernel corn, thawed
2 teaspoons olive oil
1 ripe avocado, peeled and mashed
1 ripe avocado peeled and chopped
¾ cup seeded, diced tomato
3 tablespoons lime juice
3 tablespoons chopped fresh cilantro
2 tablespoons minced onion
2 small cans jalapeno peppers, seeded and diced
2 garlic cloves, minced
½ teaspoon salt
¼ teaspoon ground cumin

Combine corn and oil in a shallow pan. Bake at 400 for 15 minutes or until corn is lightly browned, stirring occasionally. Cool.

Combine corn, mashed avocado, chopped avocado, and remaining ingredients, stirring well. Cover and chill at least 8 hours before serving. Serve with tortilla chips.