Step-by-Step Instructions

1. 1.Prepare Dry Ingredients

   In a bowl, combine 1/4 cup all-purpose flour, 1 teaspoon baking powder, 1 tablespoon granulated sugar, 1 teaspoon dried thyme leaves, 1/2 teaspoon ground sea salt, and 1/4 teaspoon freshly ground mixed peppercorns. Whisk until nicely blended and set aside.

2. 2.Prepare Wet Mixture

   In a larger bowl, add 5 large eggs and 2 cups of heavy cream. Whisk very well until combined and smooth.

3. 3.Add Vegetables and Cheeses

   Add 2 cups of corn kernels, 1 cup of shredded sharp cheddar cheese, 1 cup of shredded Monterey Jack cheese, 1/2 cup of finely chopped onions, 1/2 cup of finely chopped red peppers, and 1/2 cup of finely chopped poblano peppers to the wet mixture. Stir until everything is nicely blended.

4. 4.Combine Wet and Dry Mixtures

   Add the previously prepared dry ingredients mixture to the wet mixture. Mix until nicely incorporated and no dry streaks remain.

5. 5.Transfer to Baking Dish and Season

   Pour the mixture into a lightly greased 9x13 inch baking dish and level it out evenly. Sprinkle about 1/2 teaspoon of smoked paprika over the top for flavor and color.

6. 6.Bake the Pudding

   Transfer the dish to a 350°F (175°C) preheated oven and bake for 40 minutes, or until the pudding is set and golden brown on top. To check for doneness, insert a cake tester in the center; if it comes out clean, it's ready.

7. 7.Rest and Garnish

   Remove the dish from the oven and let it rest for 10 minutes. Garnish with fresh chopped cilantro before serving.