In a large bowl, whisk together all-purpose flour, corn meal, baking powder, sugar, cheddar cheese and pepper jack cheese until well mixed.
In a separate medium sized bowl, whisk together buttermilk, eggs, cream-style corn, diced green chiles if using, and melted butter.
Slowly add wet mixture to dry mixture and mix together until well combined.
Coat cast iron skillet or baking pan with shortening or spray with non-stick baking spray until fully covered. Add cornbread mixture to skillet. Optional: Sprinkle additional shredded cheeses on top of cornbread batter.
Place in oven for 23-26 minutes until cornbread is done. Remove from oven and serve.
If you can't handle the spice, feel free to replace the pepper jack cheese with a milder cheese and omit the chilese.