Preheat oven to 400 degrees and grease a 9x13-inch baking pan.
In a large bowl, combine cornbread mix, creamed corn, egg, milk, melted butter, 1 cup shredded cheese, and cumin. Stir until just mixed. Pour into prepared pan. Bake for 20 to 25 minutes, or until set in middle.
In another bowl, stir together chicken, enchilada sauce, sour cream, green chiles, and cayenne pepper.
Once cornbread is done, remove from oven and poke about 25 holes in the cornbread with the handle of a wooden spoon.
Spread chicken mixture on top of cornbread. Sprinkle green onions and remaining cheese on top. Return to oven for 5 to 10 minutes.
Cut into squares and serve with sour cream, black olives, chopped tomato, cilantro, sour cream, and avocado.