Open and drain the can of corn; place it in a large mixing bowl.

Add the softened cream cheese and sour cream to the bowl. Use a spoon or spatula to begin folding them together until mostly smooth.

Stir in the shredded cheese and diced green onions. Mix until evenly distributed.

If you like heat, add the drained diced jalapeños or green chilies now.

Season with 1 teaspoon garlic powder, then add salt and pepper to taste. Mix thoroughly.

Transfer the dip to a serving dish, cover, and chill in the refrigerator for at least 30 minutes so the flavors meld.