Step 1

Preheat oven to 350 degrees. Butter a 1 to 1 1/2-quart baking dish or spray with nonstick cooking spray.

Step 2

Place the milk or half-and-half in a blender or container that will allow you to puree some of the corn with an immersion (hand) blender.

Step 3

Place 1 cup of the corn kernels in the milk or half-and-half and puree until almost smooth. Set aside.

Step 4

Heat the butter in a nonskillet or saute pan over medium heat.

Step 5

Add the scallions, reduce heat to medium-low and cook for 1-2 minutes or until softened.

Step 6

Add the pureed corn combination and the remaining corn kernels to the skillet, stir and bring to a simmer.

Step 7

Add the cream cheese and green chiles to the skillet. (Breaking the cream cheese into smaller bits will help get it incorporated faster.)

Step 8

Cook over medium-low heat until the cream cheese is incorporated. Add additional milk or half-and-half if you like it looser and creamier.

Step 9

Stir in half the shredded Mexican cheese blend.

Step 10

Transfer to the prepared baking dish and top with the remaining shredded Mexican cheese blend.

Step 11

Bake for 30-35 minutes or until hot and bubbling.