Set the oven to preheat at 425°F. Prepare two large baking sheets by greasing them lightly or lining with parchment paper. Arrange the tortilla scoops closely together, with the cup side facing upward. In a mixing bowl, thoroughly blend the softened cream cheese, shredded mozzarella, egg, drained corn, green chiles, garlic powder, salt, and pepper until uniformly combined. Spoon approximately one tablespoon of the filling into each chip cup. Generously sprinkle grated Parmesan over each bite. Transfer the trays to the oven and bake for 13 to 15 minutes, or until the tops turn golden and the cheese begins to bubble. Serve immediately while warm.