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Preheat the oven to 350°F. Set out a 9 x 13-inch baking dish and grease the sides and bottom with butter or cooking spray.
Set out a large mixing bowl. Dump the cornbread mix, melted butter, eggs, and sour cream into the mixing bowl. Stir well to incorporate.
Then mix in the sweet corn, Rotel with juices, shredded cheddar cheese, scallions, chili powder, cumin, and salt. Mix until all ingredients are well incorporated.
Spread the mixture out into the prepared baking dish.
Bake for 35-45 minutes, until the top is golden and a toothpick inserted deep into the center comes out clean. Serve warm.