

2 (15-ounce) cans of corn, drained and rinsed
8-ounce cream cheese, at room temperature
1 cup FAGE Sour Cream
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
4 cups of shredded Mexican cheese blend, divided
10-ounces of crumbled cotija cheese, divided
Garnish:
1 jalapeno pepper sliced
1 avocado sliced
1 lime, wedges
Hot sauce, to taste
3 tablespoons cilantro, chopped
Tortilla chips (colorful)