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1
Preheat your grill until nice and hot and preheat your oven to 350 degrees. Then grill the corn and the peppers for 5-7 minutes, turning occasionally, until the corn has a bit of char and the peppers are nicely charred all over.
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2
Remove the veggies and set the corn aside to cool; place the peppers in a paper bag, or in a bowl covered with plastic wrap, and let sit for 10 minutes. Meantime, melt the butter and set aside, using a bit to grease a medium-sized baking dish.
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3
Using Merrill's technique (http://www.food52.com/blog/2259_how_to_dekernel_corn) scrape the corn kernels from the cobs into a large-ish bowl. There should be about 2- 2 1/2 cups. If not and you're a little short, don't fret. It will still be awesome. Skin, seed and chop the peppers finely and add to the bowl along with the eggs, cream, milk, flour, salt, cheese and pepper; stir well.
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4
Pour all into the baking dish, then place that into a slightly bigger pan filled with hot tap water to come halfway up the sides of the baking dish. (Additionally, you can put a small clean cloth or couple layers of paper towels in between so the bottom of the pudding dish doesn't come into direct contact with the hot pan.) With a steady hand, pop that into the oven and bake for a half-hour, then check to see if the center is almost set. If not, bake another 5-10 minutes.
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5
Remove and let cool for a few minutes before serving to six happy faces!
