Hatch Chile Corn Pudding

24 oz frozen corn kernels (4 cups) thawed
1 tsp salt
3 thinly sliced scallions
14 oz Hatch chiles diced (can or frozen)
3 Tbls flour
2 cups grated Monterey Jack Cheese
5 large eggs
2/3 heavy cream
1/2 cube unsalted butter
Preheat oven to 350. 
Puree 3 cups corn in food processor or blender.  Transfer to a large bowl and stir in remaing cup of corn, salt, scallions, chiles, flour and 1/2 cup cheese.  In a separte bown, whisk together eggs and cream until combined.  Stir into corn mixture.
Placed butter in an 8-inch square baking dish, and place in oven until butter is melted.  Pour batter into hot baking dish and sprinkle top with remaining cheese.  Place on baking sheet on lower rack to catch any drips and bake until puffed and bubbling and cheese is golden brown, around 45 minutes.  Let cool 30 minutes before serving.