8 oz. Chorizo sausage, casings removed
1 1/2 c. frozen corn kernels, thawed, drained
1 1/2 c. shredded Monterey Jack cheese (about 6 oz.)
1 1/2 c. sour cream
1 c. milk
6 lg. eggs, lightly beaten
1/2 c. finely chopped onion
1/2 c. cornmeal
3 tbsp. minced fresh or canned mild green chilles
2 tsp. baking powder
1 tsp. salt
1/4 tsp. freshly ground pepper

Heat oven to 375 degrees. Butter 2 quart souffle dish. Lightly brown chorizo in medium skillet over medium heat, about 5 minutes. Drain on paper towels. Stir corn, cheese, sour cream, and milk together in large mixing bowl. Stir in remaining ingredients and chorizo. Pour into prepared dish. Bake until skewer inserted into center comes out clean, about 1 1/4 hours.