Easy Mexican Corn Casserole with Two Cheeses (35 Minutes)

Ingredients

• 2 tablespoons unsalted butter, plus more for greasing
• 2 (12 oz) bags frozen corn, about 4 cups
• 1 red bell pepper, diced
• 8 oz (225 g) cream cheese, cubed and softened
• 1/2 cup (120 g) sour cream
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cups (225 g) shredded Mexican cheese blend, divided
• 2 tablespoons chopped fresh cilantro
• 1/2 lime, cut into wedges
• 1 jalapeno, thinly sliced, optional