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Preheat the oven to 400°F. Lightly coat an 8-inch round cake pan with cooking spray.
In a medium bowl, whisk the cornmeal, baking powder, baking soda, and salt. In a large bowl, whisk the sour cream, eggs, and creamed corn. Gently fold in the cornmeal mixture, diced green chilies, and cheddar-jack cheese until just combined. Pour the batter into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cornbread to cool in the pan on a wire rack before cutting. Serve warm or at room temperature.