Preheat oven to 400 degrees F. Spray a 9x13 baking dish with cooking spray and set aside.
In a medium bowl, mix together the creamed corn, muffin mix, chiles, sour cream, egg, cumin, and 1/2 cup of the shredded cheese.
Bake for 20 minutes or until edges begin to brown and the middle is set.
Remove the baking dish from the oven. Using the back of a kitchen spoon make a few dents in the top of the cornbread mixture.
In a medium bowl, mix the chicken and the enchilada sauce together. Evenly spread the chicken over the top of the baked corn mixture. Sprinkle with remaining 1 1/2 cups of the shredded cheese over the chicken.
Bake for 15 minutes to allow cheese to melt and sides to bubble.
Remove from oven and let cool slightly. Slice into squares and top with sour cream, diced tomatoes, cilantro, and olives.