Mix the cream cheese, white pepper, ancho chili paste, cumin, dried onion, and garlic powder until well-combined. (I used the stand mixer with the flex edge beater and beat it on a medium-high speed to make sure the spices get really, really incorporated.)
Add the tomatoes, cheese, and corn and stir until incorporated throughout. (I used a spatula and stirred it by by hand because I don’t want the beater to crush the tomatoes.)
Transfer to a baking dish and bake until it's hot throughout, about 15 minutes.