1 (4oz) can mild diced green chilies
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon cumin
⅛ teaspoon salt use ½ teaspoon if using fresh or frozen corn kernels
½ cup plain Greek yogurt
1 cup sour cream
¼ cup cotija cheese or feta cheese, crumbled
1 cup sharp cheddar cheese shredded
Preheat oven to 375℉ and grease a 2-quart baking dish with cooking spray. In a large mixing bowl, combine the corn, sour cream, Greek yogurt, chiles, cumin, garlic powder, paprika, salt, and cotija (or feta) cheese until well combined. Mixing bowl with corn dip mixed together. Pour the mixture into the prepared baking dish and sprinkle with shredded cheese. Corn dip in red crock topped with shredded cheddar cheese. Bake for 20-25 minutes until warmed through and bubbly. Serve warm with corn chips.