In a large mixing bowl, beat the softened cream cheese with an electric hand mixer or a sturdy wooden spoon until completely smooth with no lumps. Add the egg and mix until fully incorporated. Add approximately three-quarters of the shredded mozzarella (reserve the remaining quarter for topping), along with the drained sweet corn, drained green chiles, garlic powder, salt, and pepper. Stir everything together until well combined and evenly distributed. The mixture should be thick and scoopable, not runny. If it seems too loose, the corn or chiles may not have been drained thoroughly enough — return them to a strainer and press out any remaining liquid before adding to the bowl.
Step 3: Fill the Chips
Using a small spoon or a cookie scoop, place approximately one tablespoon of the filling into the cup of each chip. Fill them generously — the filling should mound slightly above the rim of the chip — but avoid overfilling to the point where it spills over the edges before baking. Sprinkle the reserved shredded mozzarella and the grated Parmesan evenly over the tops of all the filled chips.
Step 4: Bake
Bake for 13 to 15 minutes, until the tops are golden brown and the cheese is visibly bubbling. The chips will not change dramatically in color during baking — what you are looking for is the golden, slightly browned Parmesan on top and the bubbling, set filling. Do not overbake, as the chips can become overly brittle if left too long. Remove from the oven and allow to cool for 3 to 5 minutes before serving — the filling will be very hot immediately out of the oven.
Step 5: Serve
Transfer to a serving platter and serve warm. Garnish with freshly chopped cilantro, sliced green onions, or a light sprinkle of paprika for color if desired. Offer dipping sauces alongside — creamy ranch dressing is the classic pairing, but spicy aioli, sour cream, guacamole, or a tangy BBQ sauce all work well. These bites are best eaten warm; they will cool and lose some of their crispy texture as they sit at room temperature. If you are serving them over an extended period, keep a second batch in the oven ready to go.
