Creamy Corn Dip

by Katie (courtesy of Joy Turner) of:
2 cans white and yellow corn ( or one can white and one can yellow) - drained
1 can rotel - drained
1 8 oz cream cheese - dice and soften
1/2 teaspoon chili powder
1/2 teaspoon garlic powder 
1/2 teaspoon salt
1/4 teaspoon black pepper
Cilantro - chopped - add to taste

Drain corn into colander and rinse off canning liquid.  Then add Rotel to drain in colander but don't rinse.  Cut up cream cheese into chunks and add all into bowl including spices and chopped cilantro.  Microwave for 2 minutes to heat cream cheese.  Mix well and pour into sprayed 9 x9 baking dish.  Bake at 350 for about 30 minutes.  Can also be added into small crock pot instead.  Cook on high until cream cheese melts, reduce to low and mix well.