Put flour, baking powder in food processor and pulse a few times to blend.

Add 1/2 of corn, 2 cups, and eggs, sour cream and milk. Pulse to blend, you want the mixture to smooth out a little but still be lumpy.

Pour mixture into a cooking oil sprayed 8″ x 8″ baking dish.

Add chopped onions, red pepper and green chilies and stir to mix. Add remaining corn and season with salt and pepper. Add grated cheese and stir to distribute.

Casserole can be refrigerated at this point until baking.

Bake at 350 for 45 minutes or until starting to brown and is set in the middle.

Let sit for 5 minutes before cutting into squares. Serves 6-8