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In a 12-inch high-sided skillet, cook and crumble the sausage (1/2 pound) over medium-high heat. Drain and discard grease.
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Pour beer (3/4 cup) into skillet and cook and reduce for 2-3 minutes.
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Lower the heat to low and add the Velveeta (16 ounces), cream cheese (4 ounces), and pepper jack cheese (1 cup) and continue to cook until just melted.
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Stir in drained Rotel (1 can), black beans (1 cup), red onion (1/3 cup), corn (1 cup) and cilantro (1/4 cup). Heat through and serve immediately.
