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Corn Pudding with Poblano Peppers

3 poblano or Anaheim peppers (remove the seeds, then chop)
scrape the kernels from 4 ears of corn
heat in a skillet over medium heat with 2 tablespoons butter for 5 minutes

I diced onion
2 teaspoons garlic
1 teaspoon oregano
cook for 3 minutes then let cool
combine in another bowl:
4 large eggs
3/4 cup grated Monterey jack cheese
1/2cup cheddar cheese
salt and pepper to taste

Add the cooled corn mixture and then put everything into a buttered casserole dish.

Place in oven and bake until puffed and golden, about 30 minutes.

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