3 cups cooked shredded chicken

4 cups frozen corn kernels, thawed

1 cup mayonnaise

1 cup sour cream

1 cup shredded cotija cheese

½ cup chopped fresh cilantro

1 teaspoon chili powder

½ teaspoon smoked paprika

¼ teaspoon cayenne pepper

1 lime, juiced

1 cup crushed tortilla chips

½ cup shredded cheddar cheese

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Preheat Oven and Prepare Baking Dish: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
Prepare the Casserole Mixture: In a large bowl, combine shredded chicken, thawed corn, mayonnaise, sour cream, cotija cheese, cilantro, chili powder, smoked paprika, cayenne pepper, and lime juice. Mix until well combined.
Assemble the Casserole: Spread the chicken and corn mixture evenly into the prepared baking dish.
Add Toppings: Sprinkle crushed tortilla chips and shredded cheddar cheese over the top.
Bake: Bake for 25-30 minutes until the casserole is heated through and the top is golden and bubbly.
Cool and Serve: Let the casserole cool for 5 minutes before serving. This helps it set and makes it easier to serve.

For Extra Spice: Add more cayenne pepper or jalapeños for added heat.

Greek Yogurt Substitute: Substitute Greek yogurt for sour cream for a tangy twist and extra protein.

Vegetarian Version: For a vegetarian version, omit the chicken and use black beans or another plant-based protein.

Cheese Substitutes: If you can’t find cotija, you can use feta or parmesan.