Preheat oven 350 degrees.
Put skillet on stove top over medium heat.
Rinse corn kernels and place in skillet.
Drain tomatoes, and chiles and mix with corn.
Cook 2-4 minutes to just warm corn and incorporate tomatoes and chilies.
Meanwhile mix cream cheese, mayo, and sour cream in medium mixing bowl with hand mixer.
Add cumin and garlic powder and stir well.
Add this cream mixture to corn and combine.
Then add about 6 ounces of pepper jack cheese and stir until everything is thoroughly combined.
Top with remaining pepper jack cheese and cheddar cheese.
Place in preheated oven and bake 20-25 minutes until bubbly and warm.
Can be topped with cilantro.