Preheat oven to 375°F (190°C).

Grease a 9-inch square baking pan.

In a large bowl, whisk together cornmeal, baking powder, and salt.

Create a well in the center of the dry ingredients.

In a separate bowl, whisk together eggs, melted butter, and sour cream.

Pour the wet ingredients into the well in the dry ingredients.

Blend thoroughly until just combined.

Gently fold in the cooked corn kernels.

Pour half of the cornbread batter into the prepared pan.

Sprinkle the grated Cheddar cheese and chopped green chiles evenly over the batter.

Pour the remaining batter over the cheese and chiles.

Bake in the preheated oven for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.

Let cool slightly before cutting into squares and serving.