Pre-heat the oven to 325°.
Cook the bacon and set it aside.
Mince the green onions, shred the cheddar cheese, and set both aside.
In a medium saucepan, add the cream cheese, mayo, heavy whipping cream, salted butter, sugar, and sour cream.
Cook the mixture on low heat until the cream cheese is fully melted. Constantly stir to keep the mixture from scorching.
In a large mixing bowl, mix together the cream cheese mixture, crumbled bacon, green onions, green chiles, chili powder, frozen corn, 1/2 the box of JIFFY Corn Muffin Mix, shredded cheddar, salt, and pepper.
Spray a 9"x13" baking dish with cooking spray.
Pour the casserole mixture into the baking dish, making sure it's evenly spread throughout the pan.
Bake at 325° for about 55 minutes or until the mixture is set.
Add crumbled Cotija cheese* to the top of the casserole, and bake an additional 10 minutes.
Sprinkle with cilantro, if desired.**
Serve while warm and enjoy!