Hot Crab and Corn Dip

Name: Hot Crab and Corn Dip
Ingredients: 2 tablespoons unsalted butter, at room temperature; 1 small shallot, chopped; 2 cups frozen fire-roasted corn, thawed; 1 red jalapeno pepper, seeded and chopped; 2 tablespoons sherry or dry white wine; Kosher salt and freshly ground pepper; 8 ounces lump crabmeat, picked through; 1 1/2 cups grated monterey jack cheese (about 6 ounces); 3/4 cup sour cream; 1 cup crushed butter crackers (such as Ritz; about 20 crackers); 1/4 cup grated sharp white cheddar cheese; 2 tablespoons finely chopped fresh chives; 1 teaspoon Old Bay Seasoning