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1
Preheat the oven to 350 degrees F.
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2
Remove husks form corn and put in a large pot with milk and cream, Set over low heat and bring to a simmer then shut off heat and cover to let corn steep, about 10-15 minutes.
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3
Remove corn from milk and cut the kernels off the cob with a sharp knife and set aside.
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4
Strain the milk mixture and set back over high heat, add butter and pour in the cornmeal in a slow steady stream, whisking at the same time.
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5
Cook and whisk constantly until the cornmeal is blended in and the mixture is smooth and thick; it should look like porridge.
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6
Take the pot off the stove and fold in the corn, chives, chopped poblano, and salt and pepper.
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7
Mix in the egg yolks, 1 at a time, to make it more like a batter.
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8
In a separate bowl, beat the egg whites (use a hand blender if you have one) until they hold stiff peaks.
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9
Fold the whites into the corn pudding to lighten it.
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10
Coat the bottom and sides of an 8 by 8-inch baking dish with nonstick spray.
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11
Spoon the batter into the prepared baking dish and bake for 25 to 30 minutes.
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12
When it's done, the corn pudding will look puffed and golden brown, like a souffle.
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13
Spoon into the bottom of bowls and serve chili over the top.
