In a large mixing bowl, beat together the light cream cheese, chunky salsa, light sour cream, shredded cheese, and chopped green onions using an electric mixer at medium speed until smooth and creamy, about 2-3 minutes.

Gently spread the creamy mixture evenly across a 9x13-inch baking dish using a rubber spatula.

Crush the blue corn tortilla chips lightly and arrange in the upper-left corner of the dip to form the 'stars' section.

Cut out star shapes from the deli slice white cheddar cheese using a star-shaped cutter and place on top of the crushed tortilla chips.

Combine quartered grape tomatoes and finely chopped red bell pepper in a small bowl and mix.

Alternate layers of the tomato and red pepper mixture with shredded Monterey Jack cheese across the rest of the dip.

Cover the assembled dip with plastic wrap and refrigerate for at least one hour before serving.

Serve with extra tortilla chips on the side for dipping.