Preheat the oven to 350 degrees F.
Remove husks form corn and put in a large pot with milk and cream, Set over low heat and bring to a simmer
then shut off heat and cover to let corn steep
, about 10-15 minutes. Remove corn from milk and cut the kernels off the cob with a sharp knife and set aside.
mixture and set back over high heat, add butter and pour in the cornmeal in a slow steady stream, whisking at the same time. Cook and whisk
constantly until the cornmeal
is blended in and the mixture is smooth and thick; it should look like porridge
. Take the pot off the stove and fold in the corn, chives
, chopped poblano, and salt and pepper. Mix in the egg yolks, 1 at a time, to make it more like a batter. In a separate bowl, beat the egg whites (use a hand blender
if you have one) until they hold stiff peaks. Fold the whites into the corn pudding to lighten it. Coat the bottom and sides of an 8 by 8-inch baking dish with nonstick spray. Spoon the batter
into the prepared baking dish
and bake for 25 to 30 minutes. When it's done, the corn pudding
will look puffed and golden brown, like a souffle. Spoon into the bottom of bowls and serve chili over the top.