1: Roast the Hatch green chiles over a hot open flame until the skins blacken and separate, about 1–2 minutes per side. Place the roasted chiles in a zip-top bag and let them steam in their own heat for 1 hour. Peel off the skins, remove the seeds, and dice the chiles into 1/2-inch pieces.

2: Defrost the frozen corn kernels.

3: In a blender, combine the defrosted corn, eggs, heavy cream, flour, cornmeal, sugar, kosher salt, baking powder, and granulated garlic.

4: Blend until homogeneous, about 5–8 seconds on high.

5: Transfer the mixture to a mixing bowl and fold in the diced Hatch chiles, cubed cheddar cheese, and fresh corn kernels using a spatula.

6: Preheat the oven to 375^°F with a medium (8-inch) cast-iron pan inside.

7: Carefully remove the hot pan from the oven and add the butter. Let it melt until foaming and the milk solids are lightly toasted, swirling the butter to coat the bottom and sides of the pan.

8: Pour the batter into the hot cast-iron pan. Sprinkle the shredded cheddar evenly over the top and return the pan to the oven.

9: Bake for 30 minutes at 375^°F, until the edges are nicely browned and the pudding is fully set (minimum internal temperature of 165^°F).

10: Let rest for 5 minutes before serving.