Hot Corn Dip

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1 (8-ounce) brick cream cheese, room temperature

1 Tablespoon jalapeno, minced

1/2 teaspoon garlic powder

1/2 teaspoon chipotle chili powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups corn kernels (fresh or frozen)

3 cups shredded Mexican cheese blend

chopped tomatoes

chopped green onions

chopped cilantro

tortilla chips

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