Heat a small cast iron skillet (or other non-stick skillet) over medium heat and add the corn. Cook, stirring, until heated through.
Add half of the drained diced tomatoes green chiles, reserving the other half to garnish just before serving.
Add the 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 the chili powder, garlic powder, salt, pepper and red pepper flakes. Stir to combine, then taste. Add more seasonings as desired.
Add the cheddar cheese and mix in until melted. Remove from heat.
Garnish with the reserved tomatoes and green chiles, chopped avocado, scallions, jalapenos 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.
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.