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Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, combine 3 cups cooked shredded chicken, 3 cups corn kernels, 113 grams cream cheese, softened, 0.5 cups sour cream, 0.3 cups mayonnaise, 1 cups shredded Monterey Jack or mozzarella, ⅔ of the 1 cups cotija cheese, crumbled, 1.5 teaspoons chili powder (use 1 tsp now, reserve ½ tsp for topping), 0.5 teaspoons garlic powder, 0.5 teaspoons paprika, 0.5 teaspoons salt, and 0.3 teaspoons black pepper. Stir until everything is well coated.
Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining ⅓ of the 1 cups cotija cheese and the reserved ½ tsp chili powder over the top.
Cover tightly with foil and bake for 30 minutes.
Remove the foil and bake for another 10–15 minutes until hot, bubbly, and lightly golden on top.
Remove from the oven. Squeeze 1 lime over the top, then scatter 2 tablespoons fresh cilantro over everything. Serve warm and enjoy!