Place cream cheese on a microwave safe plate and heat for one minute. (You can also let it sit at room temperature until soft enough to work with).
Add softened cream cheese to a large mixing bowl and stir until smooth. Add 1 cup cheddar cheese, green chile, corn, mayo, garlic powder, cumin, and cilantro to the bowl and stir until well combined.
Prepare a baking dish by greasing or spraying with non-stick spray. I used a 9 inch cast iron skillet, but any oven proof baking 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.
Notes
Microwaving the cream cheese is the fastest way to soften it so that it can be mixed by hand. A hand mixer can be used to mix the cream cheese, but should be used on low when mixing in the other ingredients.
If you want to add more spice, add 1 or 2 chopped jalapeños.
If you want to add more crunch, try some chopped bell peppers.
Try Pepper Jack instead of cheddar, or even parmesan cheese. Shredded Mexican cheese such as Asadero is also delicious.