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Preheat oven to 375°F. Grease a 9x13 inch baking dish with nonstick spray.
In a large bowl, combine shredded chicken, drained corn, softened cream cheese, sour cream, mayonnaise, and 1 ½ cups of the shredded Monterey Jack cheese. Add half the crumbled cotija cheese and the chopped cilantro. Sprinkle in chili powder, garlic powder, ground cumin, and lime juice. Season with salt and black pepper. Stir until the mixture is thoroughly blended.
Transfer the prepared chicken mixture to the greased baking dish. Spread evenly to create a uniform layer.
In a separate small bowl, combine crushed tortilla chips with the remaining ½ cup of Monterey Jack cheese. Toss well to distribute the cheese throughout the chips.
Scatter the tortilla chip and cheese mixture evenly over the chicken layer in the baking dish.
Bake uncovered for 25 to 30 minutes, or until the top is golden brown and the casserole is bubbling at the edges.
Allow to cool for 5 to 10 minutes before serving. Garnish with additional cilantro, lime wedges, or hot sauce as desired.