Preheat the oven to 375°F.

In a large bowl, combine the shredded chicken, fire-roasted corn, Pepper Jack cheese, Cotija cheese, green chiles, and cilantro.

In a separate bowl, whisk together the mayonnaise, Greek yogurt, lime juice, adobo sauce, chili powder, garlic powder, cumin, salt, and black pepper until smooth.

Pour the creamy sauce over the chicken mixture and stir until everything is evenly coated.

Spread about ½ cup of the green enchilada sauce over the bottom of a greased 9×13-inch baking dish.

Warm the tortillas for 20–30 seconds in the microwave to make them easier to roll.

Divide the filling evenly among the tortillas. Roll tightly and place seam-side down in the baking dish.

Pour the remaining enchilada sauce evenly over the enchiladas.

Sprinkle with the remaining 1 cup Pepper Jack cheese.

Bake uncovered for 20-25 minutes, or until the cheese is melted and the sauce is bubbling.

Broil for 1–2 minutes at the end if you'd like the cheese lightly browned.

Top with crumbled Cotija cheese, fresh cilantro, a squeeze of lime juice, and sliced jarred jalapeños if desired.

Serve warm.