• Heat a small cast iron skillet (or other non-stick skillet) over medium heat and add corn. Cook, stirring, until heated through.
  2 cups fresh or frozen white and yellow corn
• Add about half of the drained diced tomatoes with green chiles, reserving the other half to garnish just before serving.
  1- 10 oz. can diced tomatoes with green chiles
• Add the cream cheese, one cube at a time, stir to melt in the cream cheese and combine all ingredients. You may not use all the cream cheese, just keep adding until it's to your liking. I suggest at least adding 7 ounces.
  7-8 oz. cream cheese cut into small pieces
• Once the cream cheese is melted and all ingredients are combined, add ½ teaspoon chili powder, ½ teaspoon garlic powder, salt, black pepper and red pepper flakes. Stir to combine, then taste. Add more seasonings as desired.
  ½ teaspoon chili powder, ½ teaspoon garlic powder, 1 teaspoon salt, Freshly ground black pepper, Dash of red pepper flakes
• Add ½ cup cheddar cheese and mix in until melted. Remove from heat.
  ½ cup cheddar cheese
• Garnish with the reserved tomatoes and green chiles, chopped avocado, scallions, jalapeños and cilantro.
  1 ripe avocado, 3-4 scallions, 1 jalapeno pepper, Fresh cilantro or parsley
• Squeeze fresh lime juice over the top and sprinkle with additional red pepper flakes, if you like.
  Juice from one lime
• Serve hot with your favorite tortilla chips.

Cook's Note:

• Other garnish options you could substitute or add just before serving- crisp bacon, diced red onions, hotter peppers if you want more spice, just to name a few options.