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Remove the kernels from the corn cobs and milk the cobs to extract the liquid.
Mince the garlic cloves and finely dice the onion.
Chop the pickled peppers and set them aside.
In a pan over medium-high heat, add the olive oil, corn, and onion along with a pinch of kosher salt.
Cook the mixture until the corn and onion start to develop some color, shaking the pan occasionally.
Add the minced garlic and sauté for about 30 to 45 seconds.
Remove the pan from heat and stir in the pickled peppers, corn milk, and a splash of pickled pepper juice.
Grate the cheddar cheese into the mixture and combine thoroughly.
Transfer the mixture to a baking dish and bake in a preheated oven at 425 degrees until it is bubbly.
Before serving, garnish with fresh jalapeno, avocado, cilantro, green onion, and cotija cheese.