Poblano Corn Casserole

Preheat oven to 350°F. Lightly coat an 8-inch-square baking dish with cooking spray.

Heat oil in a large skillet over medium-high heat. Add corn, poblanos, onion and cumin; cook, stirring often, until the onions are translucent and the poblanos are slightly tender, about 6 minutes. Remove from heat and stir in cream cheese. Set aside to cool slightly, about 5 minutes.

Meanwhile, whisk eggs, green chiles, milk, cornmeal and salt together in a large bowl. Reserve 1/3 cup cheese and add the remainder to the egg mixture. Add the corn mixture; stir well to combine. Spoon into the prepared baking dish. Sprinkle the top with the reserved cheese. Bake until a knife inserted into the middle comes out clean, 35 to 45 minutes. Serve warm.