Mexican Chicken Street Corn Casserole

Into 9 x 13" casserole dish 
2 pounds chicken breasts

In a bowl mix:
2 cans corn, drained
¼ c Mayo
¼ c sour cream
½ Tbsp Lime juice
1½ t chili powder
½ t salt
½ t Garlic powder
¼ t cayenne (opt)

Bake at 350° for 40 minutes

Topping:
¼ c queso fresco, crumbles
handful cilantro