In 10-inch cast-iron or oven-safe skillet, melt butter over medium heat. Add garlic; cook 1 minute or until fragrant, stirring frequently. Add milk and cheese mixture; cook 5 minutes or until cheese is melted, stirring occasionally. Add chiles, corn, hot sauce, salt, cumin and onion powder; cook 2 minutes or until heated through, stirring occasionally. Makes about 4 cups.
Serve cheese mixture topped with pico de gallo garnished with cilantro, chili powder and/or lime wedges along with tortilla chips, if desired.
