– Add softened cream cheese to a large mixing bowl and stir until smooth. Add cheddar cheese, green chile, corn, mayo, garlic powder, cumin, and cilantro and stir until well combined.
– Grease a baking dish with non-stick spray. I used a cast iron skillet, but any oven proof dish will do. Add all of the cream cheese dip mixture to the dish. Top with the extra cheddar cheese.– Bake for 25 to 30 minutes, or until edges are bubbly and dip is hot throughout.