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1
Preheat the oven to 350 degrees F.
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2
Put the poblano peppers over the flame of 1 of the burners on the stove to roast.
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3
Cook, turning often with tongs until all of the skin is blistered, about 15 minutes.
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4
Add the peppers to a bowl and cover with plastic wrap to steam for about 15 more minutes.
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5
When the peppers are cool enough to handle, transfer to a cutting board, peel the skin off, remove the seeds and stems, dice, and set aside.
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6
Heat 1 tablespoon of the butter in a medium saute pan over medium heat, add the onions and the salt and pepper.
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7
Cook until the onions are translucent, about 5 minutes, and then set aside to cool.
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8
Heat the milk in a small saucepan just until it starts to simmer, about 3 minutes.
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9
In a large bowl, whisk the eggs and then slowly add the scalded milk.
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10
Whisk in the sour cream and then fold in the cheese, corn, peppers, onions, herbs, cayenne.
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11
Season with salt and pepper, to taste.
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12
Add the mixture to a 9 by 13-inch buttered baking dish and set aside.
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13
Put the remaining 2 tablespoons of butter in a medium saute pan over medium heat and add the panko.
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14
Toss to coat the bread crumbs and season with salt and pepper.
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15
Pour the bread crumbs over the pudding and bake in the preheated oven until the bread crumbs are golden, the pudding is set and bubbling around the edges and a toothpick inserted into the center comes out clean, about 25 minutes.
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16
Remove from the oven and serve.
