Add the cream cheese, sour cream, cheddar cheese, and Monterey jack cheese to a medium bowl and beat with an electric mixer until well combined. Stir in the chicken, corn, green chiles, enchilada sauce, chives, cilantro, Tabasco, salt, and cumin until well combined.
Taste and add more Tabasco if desired.
Spread dip into an 8x8 baking dish and bake for 20 minutes or until hot and bubbly.