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In a large skillet, saute onion in olive oil over medium heat until fragrant and golden, about 3-4 minutes. If using fresh chilies, saute with the onion. Add the bell pepper and cook 3-4 minutes. Add the fresh or frozen corn, saute 3-4 minutes. If using canned chilies, add along with spices and salt, saute 2 minutes, then turn heat off. Stir in fresh cilantro.
In a large bowl, add cornmeal, flour, salt, sugar and baking powder, and whisk. In a medium bowl, whisk eggs and sour cream. Gradually whisk in the melted butter.
Add the sauteed corn/pepper mixture to the dry ingredients along with the egg mixture and stir to combine all. Add ¾ cup grated cheese. Pour the batter into a 2-quart greased baking dish, ( 8×9, 11 x 7) or you can bake it in a 10-inch cast ioron skillet) and top with the remaining ¾ cup cheese. Batter should ideally not be over 2 inches high.
Uncovered, for 25-35 minutes, or until puffed (it will dome) and golden!
With cilantro and/ or scallions! Serve warm.