Preheat the oven to 375°F. Spray a 3 quart baking dish or oven safe skillet with cooking spray. Set aside.
To make the filling: In a stove top saute pan, over medium-high heat, cook the onion and jalapeno in a couple drizzles of oil until softened and are beginning to brown. Season with salt and black pepper. Add the minced garlic and saute for 1 minute longer.
To the pan add whipped cream cheese and salsa. Cook on medium-low just until the cream cheese has melted.
Add half & half, chicken, cilantro, taco seasoning and seasoned salt to the pan. Stir just until the chicken is evenly coated with the sauce. Pour into the baking dish and sprinkle with 1 ½ cup cheese.
In a small mixing bowl, mix together corn muffin mix, cream style corn, buttermilk and butter until the ingredients are evenly moistened. Spread over filling. Top with remaining cheese.
Bake at 375°F for 30-40 minutes or until the top is golden and the edges are bubbly. Test the center with a toothpick looking for moist crumbs.
Serve with fresh pico de gallo and a dollop of sour cream, if desired.