• 2 (15.25oz.) cans whole kernel corn
                      • 1 (8oz.) package cream cheese (at room temperature)
                      • ¼ Cup Sour Cream
                      • ½ Cup Shredded Mozzarella Cheese
                      • ½ Cup Shredded Cheddar Cheese, divided
                      • ½ Cup Shredded Pepper Jack Cheese, divided
                      • ½ tsp. Garlic Powder
                      • ½ tsp. Chili Powder
                      • To Serve: Carrot and celery sticks, tortilla chips, and/or crackers


                      1. Preheat the oven to 350 degrees. Spray a 2.5-qt casserole dish with cooking spray.
                      2. In a large bowl, stir together corn, cream cheese, sour cream, mozzarella cheese, ¼ cup of the cheddar cheese, ¼ cup of the pepper jack cheese, garlic powder, and chili powder until evenly combined.
                      3. Pour the corn mixture into the prepared casserole dish.
                      4. Sprinkle the remaining ¼ cup pepper jack cheese and ¼ cup cheddar cheese over the top.
                      5. Bake in a preheated oven, uncovered, 25-25 minutes, until the edges bubble and just start to brown. Garnish with green onions, jalapeño slices, or cilantro, if using.