In a baking dish, combine the drained corn, tomatoes and spices. Once all mixed, create a space in the middle the size of the cream cheese. Add the cream cheese and spread some of the corn and tomato mixture on top.
Bake at 350°F for half an hour or until bubbly. When ready, take out and mix cream cheese and top with shredded cheese. Garnish to liking and serve with tortilla chips.