Preheat the oven to 400°F Lightly coat an 8-inch round cake pan with cooking spray.
In a medium bowl, whisk the cornmeal, baking powder, baking soda, and salt. In a large bowl, whisk the sour cream, eggs, and creamed corn. Fold in the cornmeal mixture, green chiles, and cheese until just blended. Spread evenly in the prepared pan.
Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool in the pan on a wire rack. Serve warm or at room temperature.