Preheat your oven to 375 degrees F.
Bring a large pot of salted water to a boil, and add the egg noodles. Cook the noodles until they are almost done, but still have a little bite, about 5 minutes. Remove from heat, drain and set aside.
While the water is coming to a boil and you are cooking your noodles, prepare you chicken enchilada mixture.
To a large oven-safe skillet that has been sprayed with a nonstick spray, add the chicken. Cook until the chicken is just cooked through, about 5 minutes. Add the chili powder, cumin, salt, black pepper, cream cheese, and sour cream. Stir until the cream cheese has melted, about 4 minutes. Stir in the enchilada sauce and carefully fold in the corn kernels, black beans, and green chilies. Remove from heat. Add the noodles, 3/4 cup of the cheddar cheese, and 1 cup of the monterey jack cheese to the pan. Very gently fold the ingredients together. Top with the remaining cheddar and monterey jack cheese.
Place the skillet in the oven and bake for 10 minutes or until the cheese has melted. Remove from heat and let stand for 5 minutes before garnishing with desired garnishes! Enjoy!