Fiesta Stuffed Tomatoes

20 cherry tomatoes
2/3 cup shredded Monterey Jack cheese
1-1/2 cup whole kernel corn
Two 3-ounce packages cream cheese, softened
2 green onions (with tops), sliced
1/2 teaspoon chili powder

Cut thin slice from stem ends of tomatoes. Remove pulp and seeds with melon baller. In a bowl, mix remaining ingredients. Fill tomatoes with cheese mixture. Cover and refrigerate until serving time. Serve as appetizer or as finger food for party.

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Cajun Country -- New Iberia, Louisiana