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Mix the enchilada sauce, mayonnaise, sour cream, taco seasoning, and garlic powder.
In a bowl, combine the shredded chicken, ¾ of the corn, and half of the cheese. Add 1 cup of the sauce mixture.
Spread a small amount of the remaining sauce in the bottom of a 9x13 baking dish.
Fill the tortillas with the chicken mixture and place seam-side down in the baking dish.
Pour the remaining sauce over the top of the enchiladas.
Sprinkle the remaining cheese over the top.
Bake at 400°F for 20 minutes.
Remove from oven and top with the remaining corn.
Optionally, top with chopped cilantro.