Spicy Creamed Corn


2 16-oz packages frozen white whole kernel corn (shoepeg)
1 15-oz can cream-style corn
1 5-oz can diced green chili peppers
2 cups shredded Monterey Jack or other mild cheese
1 large tomato, chopped
1 medium onion, chopped
2 tsp chili powder, or to taste
Salt and freshly ground pepper to taste
2 cups sour cream
Chopped fresh cilantro (coriander leaves) for garnish

Combine all ingredients except the sour cream and cilantro in a slow cooker or covered baking dish, stirring to combine. Cook tightly covered on high heat if using a slow cooker, or over very low heat on the stove, or in a preheated 300F oven for 2 1/2 to 3 hours. Remove from the heat and stir in the sour cream. Serves 10 to 12.