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Preheat your oven to 350°F and position a rack in the middle.
Lightly spray a 9-inch round cake pan with cooking spray.
Using a chef's knife, carefully cut the kernels off the corn cobs.
Measure out 250 grams (1½ cups) of the corn kernels and place them in a blender. Set aside any extra corn for another use.
Add the cornmeal, sweetened condensed milk, and yogurt to the blender with the corn kernels.
Blend the mixture until it is smooth, which should take about 15 to 20 seconds. Remember to scrape down the sides of the blender as needed.
Allow the blended mixture to sit for 10 minutes.
In a small bowl, combine the flour, cornstarch, baking powder, and salt, whisking them together.