In a large bowl, combine the shredded chicken, cream cheese, green chiles, corn, 1 cup of the Monterey Jack, cumin, garlic powder, salt, and a few grinds of pepper. Mix until evenly combined.

In a medium bowl, whisk together the sour cream and enchilada sauce until smooth.

Spread a thin layer of sauce in a 9x13 inch baking dish. Warm the tortillas, then spoon about 3 tablespoons of filling down the center of each, roll, and place seam side down in the dish. Pour remaining sauce over and top with the remaining 1 cup cheese.

Bake at 350°F (175°C) until bubbly and cheese is melted, 25 to 30 minutes.

Let rest 5 minutes, then scoop onto plates. Top with cilantro, avocado, and lime.