Coat a 9x13" casserole dish with non-stick cooking spray and set aside.
If using frozen corn, allow to come to room temperature. A quick pan fry in some oil to char the kernels is optional. If using fresh corn, grill for 12 minutes on all sides until slightly charred all over OR place on a foil lined baking sheet and broil for 12 minutes, turning on all sides until slightly charred all over. Remove from oven and turn oven temperature to 350°F.
Allow to cool enough to handle and cut kernels from cob. Discard cobs. You should have 6 cups total. Divide into two bowls; 2 cups in one bowl and 4 cups in the other.
Add oil to a skillet over medium heat. When oil is hot, quickly sauté the white part of the green onion, diced jalapeño, salt, pepper and cumin. After a minute, add garlic and sauté a minute more. Set aside.
To a blender, add 2 cups corn, milk and melted butter. Blend on high speed for 30 seconds. Set aside.
In a large mixing bowl, whisk the 2 eggs. Pour blended corn milk mixture and sauteed onion mixture into the bowl. Add remaining 4 cups corn, flour and cilantro to the bowl and mix thoroughly to combine.
Pour corn pudding mixture into greased casserole dish. Bake at 350°F for 40 minutes. Remove cornbread pudding from oven and allow to rest 5 minutes.
Sprinkle with crumbled cheese, chopped green onion tops, and chili seasoning before serving.
You will need 6 cups of corn kernels total. 10 ears of fresh corn should produce this amount. If fresh corn is not available, 6 cups of frozen corn can be substituted.
Slice the white and green part of the green onion, keep them separate and set aside.
Seed and diced the jalapeño or substitute 3 tablespoons of diced pickled jalapeño rings.