1 1/2 cups shredded rotisserie chicken
1 (12-oz) pkg frozen corn kernels, thawed
2/3 cup crumbled queso fresco, divided
1/4 cup chopped red bell pepper
1/4 cup mayonnaise
1/4 cup sour cream
1 tsp chili powder
1/2 tsp garlic powder
1/4 tsp salt
1/4 cup chopped fresh cilantro (optional)
Preheat oven to 350°F. Combine chicken, corn, 1/3 cup queso fresco, bell pepper, mayonnaise, sour cream, chili powder, garlic powder, and salt in a small greased baking dish.
Bake 25 to 30 minutes or until thoroughly heated and bubbly. Sprinkle with remaining queso fresco and, if desired, cilantro.