Preheat the oven to 325 degrees. Spray a 9X13 dish with cooking spray.
In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.
In a second bowl toss together the chicken, corn, cumin, chili powder, green chiles, 1/2 of the scallions and salt and pepper. Add the chicken mixture to the cheese mixture and stir to combine.
Spread about half of the remaining enchilada sauce in the bottom of the baking dish.
Place about 1/3 to 1/2 cup of chicken cheese mixture down the center of one of the tortillas, roll up and put in dish seam side down. Repeat process for remaining tortillas and filling.
Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. (Enchiladas may be prepared up to this point 12 hours in advance).
Bake for 20-25 minutes or until hot and bubbly, and the enchiladas are heated through. Sprinkle with the remaining green onions and serve.