1(10.5 oz) can diced tomatoes with green chiles, drained
1/2 cup shredded sharp Cheddar Cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 cup shredded sharp Cheddar Cheese, for topping
Preheat oven to 350 degrees. Place cream cheese, butter, and chopped green pepper in a large bowl. Microwave on high power until butter has melted and cream cheese has softened, about 2 minutes. Meanwhile, place frozen corn in a colander, and rinse under cool water to thaw; drain well. To cream cheese mixture, add drained corn, Mexican-style corn, diced tomatoes with green chiles, 1/2 cup sharp cheddar cheese, and seasonings. Stir to blend evenly. Transfer mixture to a lightly greased, shallow 2-quart baking dish. Bake, uncovered, 30 minutes. Carefully top with 1/2 cup shredded sharp cheddar cheese, and bake 5 minutes longer, just to melt cheese. Serve and enjoy!