Step 1

If using fresh corn, cut corn from cobs; set aside. Lightly coat a 2-quart square baking dish with nonstick cooking spray; set aside. In a large skillet, heat oil over medium heat. Add onion; cook for 3 to 4 minutes or until onion is tender, stirring occasionally. Stir in corn. Cook and stir for 2 minutes more. Remove from heat; cool slightly.

Step 2

In a large bowl, toss together bread, corn mixture, and chile peppers. In a medium bowl, combine milk and egg; add to bread mixture. Transfer to prepared baking dish. Cover with foil and chill for 2 to 24 hours.

Step 3

Preheat oven to 350 degrees F. Bake, uncovered, about 45 minutes or until lightly browned and set in center. Let stand on a wire rack for 10 minutes before serving.