In a large mixing bowl, combine the softened cream cheese and shredded cheddar cheese. Blend them together until you achieve a smooth, creamy consistency.

Add in the black beans, corn, diced tomatoes, red onion, jalapeños, lime juice, garlic powder, cumin, salt, and pepper to the cheese mixture. Stir gently yet thoroughly until all ingredients are beautifully mixed.

Using your hands, take the creamy mixture and shape it into a log or cylinder on a piece of plastic wrap. Wrap it tightly and refrigerate for at least 2 hours.

Once the cheese log has chilled, unwrap it from the plastic wrap. Roll the log in the crushed tortilla chips, making sure it’s fully coated.

Transfer the cheese log to an attractive serving platter and garnish it with fresh cilantro. Pair it with additional tortilla chips or vegetable sticks for dipping.