Heat a small cast iron skillet (or other non-stick skillet) over medium heat and add 16 ounces corn. Cook, stirring, until heated through.
Add half drained diced tomatoes with green chiles (5 ounces), reserving the other half to garnish just before serving.
Add 7-8 ounces cream cheese, one cube at a time, stir to melt the 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, though.
Once the cheese is melted and all ingredients are combined, add ½ teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon salt, pepper and red pepper flakes. Stir to combine, then taste. Add more seasonings as desired.
Add ½ cup cheddar cheese and mix in until melted. Remove from heat.
Garnish with the reserved tomatoes and green chiles (5 ounces), 1 chopped avocado, 3-4 scallions, jalapeños and cilantro.
Squeeze fresh lime juice over the top and sprinkle with additional red pepper flakes, if you like.
Serve hot with your favorite tortilla chips.