In a large mixing bowl, combine softened cream cheese and sour cream. Mix on medium speed for about 2 minutes until smooth and creamy.

Drain and rinse the cans of Southwest corn and add to the bowl. Stir in the well-drained Rotel diced tomatoes and green chilies. Sprinkle in black pepper, garlic powder, and salt, mixing for 1-2 minutes.

Fold in the shredded cheddar cheese and diced green onions using a spatula to ensure even distribution.

Cover with plastic wrap or transfer to an airtight container and refrigerate for at least 2 hours, preferably overnight.

Before serving, give the dip a gentle stir and garnish with additional chopped cilantro. Serve with tortilla chips or fresh veggie sticks.