Preheat your oven to 375°F (190°C). Gather your ingredients and equipment, including a large bowl and a baking sheet lined with parchment paper for easy cleanup.

In a large mixing bowl, combine the softened mozzarella cheese, drained corn, and chopped green chiles. Stir until well-blended and creamy.

Carefully spoon the cheesy mixture into each tortilla scoop, filling them generously but not overfilling. Arrange on the parchment-lined baking sheet.

Bake for 13-15 minutes until the cheese is bubbly and the edges of the tortillas turn golden brown.

Remove from the oven and let cool for a minute before serving, ideally with a side of salsa or guacamole.