Hot Corn Dip, Liz's

1/2 cup sour cream or Greek yogurt
4 -oz cream cheese, softened
1/2 tsp garlic powder
1/2 cup shredded Pepper Jack cheese
3/4 cup shredded Monterey Jack cheese or Jack & Cheddar cheese blend (divided use)
About 3 cups fresh corn kernels or 2 (15-oz / 425g) cans of whole kernel sweet corn, drained
1 (4.5-oz) can chopped green chilies
1/4 cup diced sweet onion

For serving

Preheat oven to 350ºF.

In a mixing bowl, stir together sour cream, cream cheese, spices, and all but 1/4 cup of the shredded cheese. 

Gently add the corn kernels (drained if using canned), green chiles, and onions.

Spread mixture into a 2 quart baking dish. Top with remaining 1/4 cup shredded cheese.
Bake in preheated oven until heated through and cheese is bubbly, about 25 minutes. 

Alternatively, spoon mixture into slow cooker; cover and cook on Low setting for ????.

Serve hot with corn chips.