In a large bowl mix the corn muffin mix, creamed corn, salt, eggs, garlic powder, onion powder, and 1/2 cup of the shredded mozzarella cheese. Stir until well combined.
In a large frying pan with a lid melt 1 teaspoon of butter on high heat. Pour the arepa batter into the pan in 1/3 cup portions.
Cover and cook over medium-high heat, flipping after about 3 minutes, when the bottom starts to brown and bubbles have appeared on the surface.
Place 1/2 cup of shredded cheese onto half of the flipped arepas and melt with the lid on while the second side cooks.
Cover the cheese with another arepa pancake and melt into one sandwich. Serve and enjoy!