Prepare the beans

• Drain and rinse the canned black beans.
• Mash the beans in a mixing bowl to a chunky texture.

Prepare the corn and peach

• Cut the kernels off the corn cob.
• Peel and dice the peach.

Add the chiles and adobo

• Chop the fire-roasted Hatch green chiles.
• Add the chiles and the adobo sauce to the bowl.

Mix in the yogurt and serve

• Stir in the Greek yogurt until evenly combined.
• Taste and adjust, then serve the dip.