Cook chorizo and onion in a large skillet over medium-high heat for 5-7 minutes, breaking up the chorizo.

Drain excess grease.

In a large bowl, combine the cooked chorizo mixture, corn, and pico de gallo.

Gently fold in the crumbled cornbread.

Transfer the mixture to a greased 13x9-inch baking dish.

In another large bowl, whisk together eggs, milk, salt, garlic powder, and pepper.

Pour the egg mixture evenly over the cornbread mixture in the baking dish.

Cover the baking dish and refrigerate for several hours or overnight.

Preheat oven to 350°F (175°C).

Remove the strata from the refrigerator while the oven heats.

Bake, uncovered, for 45 minutes, or until golden brown and the center is set.

Sprinkle the shredded Mexican cheese blend over the top of the strata.

Bake for an additional 5-8 minutes, or until the cheese is melted and bubbly.

Let the strata stand for 10 minutes before serving.