Hot Corn Dip



16 oz. frozen white and yellow corn (do not use canned)
1 10-oz. can diced tomatoes with green chiles (mild), drained and divided
7 or 8 oz. cream cheese cut into small pieces and softened to room temperature
½ teaspoon chili powder
½ teaspoon garlic powder
1 teaspoon salt
Freshly ground black pepper, to taste (at least ¼ teaspoon)
Dash of red pepper flakes
½ cup shredded cheddar cheese
1 ripe avocado, diced
3 or 4 scallions, diced
1 jalapeno pepper, diced
Fresh cilantro or parsley, to taste
Juice from one lime