Mexi Corn Dip

1 (14 ounce) can yellow and white corn, drained

1 (11 ounce) can Mexican-style corn, drained

1 cup sour cream

½ cup mayonnaise

1 cup chopped green onion

1 (4 ounce) can diced green chiles, drained

1 teaspoon adobo seasoning

1 teaspoon seasoned salt

1 teaspoon chili powder

1 tablespoon minced garlic

1 (8 ounce) package shredded Mexican cheese blend

Stir the yellow and white corn, Mexican-style corn, sour cream, mayonnaise, green onion, green chiles, adobo seasoning, seasoned salt, chili powder, and minced garlic together in a bowl. Add the Mexican cheese blend, and stir until evenly mixed. Cover with plastic wrap. Refrigerate overnight before serving.