In a large bowl beat together cream cheese, eggs and sugar. Beat in sour cream and muffin mix.
Hand mix in, corn, cream corn, milk, butter, salt and green chilis.
Spray crockpot with non-stick cooking stray. Pour in corn mixture.
Place paper towels over crockpot bowl and place lid on. (the paper towels will catch the condensation that the lid produces and keeps it from dripping into the mixture while cooking.)
Cook on high for 2-3 hours until top is golden brown and set. (Insert toothpick in center (like you would a cake) if it comes out clean with a few crumbs it is done.) Turn off and let sit for 20 minutes.
