Pre-heat your oven to 350 F. Grease a casserole baking dish.
Drain well the can of whole corn and reserve the liquid.
Add the reserved liquid into a measuring cup and fill with lukewarm water until you get 1 cup of liquid.
In a large bowl, add the liquid, the egg, salt and pepper, and whisk well.
Add the cornmeal to the bowl, stirring to form a smooth thiin paste.
Melt the butter in a medium saucepan placed over medium heat. Add the onions, bell peppers, and hot peppers, and sauté until the onions are translucent.
Stir in the evaporated milk and bring the mixture to a boil. Add cornmeal mixture and reduce to a low heat. Simmer for 4 minutes, stirring occasionally.
Stir in the drained corn and continue to cook over low heat until the mixture pulls easily away from the sides of the saucepan, about 5 minutes. Remove from the heat and stir in 1/2 cup of the cheese.
Spread evenly the mixture into the baking dish with a spatula. Sprinkle the remaining 1/2 cup of cheese on top.
Bake for 30 to 40 minutes or until the cheese is melted and golden brown. Set aside to rest for at least 30 minutes before serving.