Get your oven going first - crank it to 400°F so it's ready when the batter is.
In a bowl, combine the cornmeal, sugar, salt, and baking powder with a whisk. Once blended, work in the egg, melted butter, and buttermilk until the batter looks smooth. Fold in the creamed corn and diced chiles last, then spread everything into a smaller skillet or an 8x8-inch baking dish.
Slide it into the oven and let it bake for roughly 18 to 22 minutes. Check for doneness by pressing a toothpick into the middle — a clean toothpick means the cornbread base is ready.
Take the cornbread out and, using a fork or the back of a spoon, poke a series of holes across the surface so the sauce can soak in later.
Combine the shredded chicken with half the enchilada sauce in a separate bowl. Drizzle the remaining sauce directly over the cornbread base, then layer the chicken mixture on top, followed by both cheeses.
Return the dish to the oven for about 12 to 15 minutes, watching for the cheese to fully melt and pick up some golden-brown color.
Give it a short rest of 5 minutes once out of the oven, then finish with your choice of toppings — cilantro, avocado, green onions, pomegranate seeds, or sour cream — right before you serve it.