In a small bowl combine the cream cheese, Monterey Jack, chili powder, garlic powder, and salt. Stir to combine.
Spread the cheese mixture across both tortillas to the edges in an even, thin layer. I skip spreading to the right and left edges by about an inch because the ends will be thrown out.
Sprinkle the corn and cotija cheese across the cheese mixture and press down to compress. Sprinkle with some additional chili powder, if desired and chopped cilantro if using. Squeeze 1/4 of a lime across each tortilla.
Starting from the bottom, roll the tortilla up rather tightly but without squeezing the cream cheese mixture out.
Chill the logs in the freezer for 10 minutes to firm up, or in the refrigerator if waiting longer before serving. The chilling will make them easier to slice and create cleaner cuts without everything oozing out.
When ready to serve, use a serrated knife to cut the log into half inch rounds (or as thick/thin as preferred). Discard the ends where the log is hollow (or snack on them!). Sprinkle with chili powder if desired for more color. Serve immediately.
You can also use regular large tortillas however you will get fewer pinwheels per tortilla and will need more to use up the cheese mixture.If you want a cream cheese heavy roll up, double the cream cheese and spice measurements.For more heat, either increase the chili powder or add diced jalapenos to the cheese mixture.