Heat oven to 400*. Grease an 11x15 in baking dish.
Put sweet corn and the creamed corn a small blender or chopper, and blend until smooth.
In a large bowl, combine the corn, muffin mix, eggs, milk, chili powder and 1 cup of the cheese. Pour into prepared baking dish. Bake at 400* for about 20 min.
Remove from oven and pierce casserole with a knife or fork in several places, spread about half of the enchilada sauce over the corn bread base. Scatter chicken over the top, then pour the rest of the sauce over the chicken.
Sprinkle with the remaining cheese; Bake for an additional 20-25 min.
Allow to cool for about 10 min then cut and serve with sour cream and lime wedges.