In a large saucepan add the butter, garlic, chicken stock, milk, cumin and bring to a boil. Be careful this does not boil over, it's quite the mess. Slowly whisk in the cornmeal, stirring constantly. Bring back to a boil and reduce heat to low and simmer for at least 12 minutes, stirring constantly so as to not stick. This will sputter, be careful.
Next, stir in the cheese, green chilies, corn, cilantro and season with salt and pepper. Mix thoroughly to incorporate completely.
Butter 8 x 8 x 2-inch glass baking dish. Pour polenta mixture in. At this point you can let cool down and refrigerate if prepping ahead for later use.
Bake until polenta puffs up, about 25 minutes if not chilled, or 30 minutes if chilled. Cut into squares and sprinkle the chopped cilantro on top as garnish.
Serve with roasted pork, grilled chicken or meat of your choice.