Preheat your broiler to high. Place the chiles on a baking sheet and broil for about 5 minutes per side until blistered. Transfer to a zip-top bag and steam for 20 minutes.

Preheat your oven to 350°F (175°C) while preparing the other ingredients.

Melt 2 tablespoons of unsalted butter in a 10-inch cast-iron skillet over low heat, coating the bottom and sides.

In a mixing bowl, combine diced roasted chiles, fresh corn kernels, minced garlic, chopped cilantro, kosher salt, ground cumin, cayenne, and half of the shredded cheese. Mix well.

In a separate bowl, whisk together beaten eggs and half-and-half until smooth. Gradually pour over the corn mixture and gently fold until well blended.

Pour the mixture into the skillet, evenly spread, and top with remaining cheese. Bake uncovered for 30-35 minutes until browned and set.

Allow the pudding to cool for about 15 minutes before serving. Garnish with additional cilantro if desired.