1 pkg. corn muffin mix
1/2 c. shredded Cheddar cheese
1 can cream of chicken soup
1 tsp. chili powder
1 clove garlic, minced
1 (4 oz.) can chopped green chilies
1/2 c. chopped green onions
1 c. whole kernel corn
1 1/2 c. shredded cooked chicken

Preheat oven to 350 degrees. In bowl, combine muffin mix and cheese. Prepare according to package directions; set aside. In saucepan, stir remaining ingredients until blended. Heat through. Spoon muffin mixture into greased 2 quart casserole. Spoon hot soup mixture over muffin mixture to within 1/2 inch edge. Bake 25 minutes or until cornbread is golden. Garnish with additional cheese, green onions, and sliced cherry tomatoes.