Preheat the oven to 350 degrees F. and butter a 1 1/2-quart shallow casserole or quiche dish.
In the food processor, pulse 1/2 of the corn until it forms a paste (this will take approximately 8 to 10 pulses on most food processors).
In a medium-sized bowl, mix the corn paste, the remainder of the whole corn kernels, sugar, salt, milk, cream, eggs, and vanilla seeds or extract. Mix well, taking care to make sure the processed corn paste is mixed in thoroughly or you will have clumps in your finished dish. Add the flour, butter, and diced green chile peppers, stirring until combined.
Pour the mixture in your prepared casserole or quiche dish. Sprinkle the nutmeg over the custard and bake on the middle rack of your oven until the center is just set, about 40 to 45 minutes (30 minutes at the same temperature if you are using a convection oven). Remove from oven.
Allow the baked corn custard to set for approximately 5 minutes before serving.
Makes 5 to 7 servings.
* Roast chiles by piercing them once with a small knife and placing them on a cast iron griddle or skillet over high heat until the skin has charred and appears loose on the pepper. Wrap the chiles pepper with a slightly dampened paper towel until they have cooled to touch. The skin should peel easily from the chile pepper.
Southwest Corn Custard with Roasted Peppers Recipe: https://whatscookingamerica.net/CynthiaPineda/CornCustard/SWCornCustard.htm