In a medium bowl, combine creamed corn, eggs, sour cream, chiles, and margarine.

Whisk together until well combined.

Add corn muffin mix, stirring well to combine.

Generously grease a 3 1/2-quart slow cooker/Crock Pot with margarine or butter.

Pour batter into the slow cooker/Crock Pot. Spoon salsa over the top and cut into the batter.

Cover and cook on high for about 2 1/2 hours.

Turn heat off and let cool with lid ajar, for about 15 minutes.

Loosen sides with a knife and invert onto a large plate. If a little of the top sticks to the bottom of the pot, dollop a little salsa on the top, or decorate with sour cream and chopped green onion. Delicious side dish!