2 cans shoepeg corn
1 (8 oz.) pkg. cream cheese
1 stick butter
3/4 c. half and half
1 can chopped green chilies

Drain cans of corn. Combine cream cheese, butter and half and half in saucepan. Cook until smooth and creamy. Add corn, and green chilies and blend. Place in covered baking dish. Bake at 350 degrees for 30 minutes.