Preheat & Prep: Preheat your oven to 425°F (220°C). Lightly grease two large baking sheets with non-stick cooking spray or line them with parchment paper.

Arrange Chips: Tightly arrange the tortilla chip scoops on the baking sheets, ensuring they are all facing cup-side up. Use only whole, unbroken chips for the best results.

Make the Filling: In a large mixing bowl, combine the softened cream cheese, shredded mozzarella, egg, well-drained corn, green chiles, garlic powder, salt, and black pepper. Mix thoroughly with a spatula or hand mixer until completely smooth and combined.

Fill the Scoops: Using a small spoon, a small cookie scoop, or a piping bag with a wide opening, fill each chip with about 1 tablespoon of the cheesy corn mixture. Do not overfill.

Garnish: Evenly sprinkle the grated parmesan cheese over the top of each filled bite.

Bake: Bake in the preheated oven for 13 to 15 minutes. Check them around the 10-minute mark to ensure the edges of the chips are not burning. Remove from the oven when the cheese is hot, bubbling, and the tops are beginning to turn golden brown.

Serve: Let them cool on the baking sheet for 1 to 2 minutes before transferring to a serving platter. Serve warm and enjoy!