Preheat oven to 350 degrees.
In a large bowl, add the chopped rotisserie chicken, taco seasoning, half of the shredded Colby Jack cheese, enchilada sauce, Rotel, diced green onions, and 4 ounces of softened cream cheese. Mix until everything is fully combined.
In a separate bowl, mix together the Jiffy cornbread muffin mix, eggs, sour cream, and drained whole kernel corn until combined.
Grease a baking dish and spread the chicken mixture evenly into the bottom.
Dollop the diced green chilies evenly over the top of the casserole mixture.
Sprinkle the remaining shredded cheese evenly over the top.
Using a cookie scoop, scoop the cornbread mixture evenly across the top of the casserole.
Bake uncovered for about 50–60 minutes or until the cornbread topping is golden brown and cooked through.
Let cool 15-20 minutes before serving and top with extra green onions if desired.
