Preheat the oven to 180C/350F/Gas 4.
Heat the butter in a frying pan, add the onion, garlic thyme, green pepper and chilli, and cook over a medium heat for eight minutes.
Add half the corn and cook for ten minutes. Set aside.
Place the remaining corn in a food processor with the flour, milk and eggs, and blend until smooth. Set aside.
To the corn in the frying pan add the cream, salt, pepper, nutmeg and cayenne. Fold in the corn puree, the herbs and both cheeses.
Pour the mixture into a greases 1.7 litre/3 pint soufflé dish, place in a hot Bain Marie and bake until the mixture is firm, about one hour.
Let the pudding stand for ten minutes before serving.
