Preheat oven to 375 degrees F. Grease a 10-12 inch cast iron pan (or baking dish) with nonstick spray. Set aside.
Whisk milk, cornmeal and salt in a heavy saucepan over medium heat. Bring it to a boil, whisking constantly until mixture begins to thicken, about 4 minutes. Reduce heat to low and cook until the mixture is very thick, stirring frequently, about 20 minutes.
Transfer cornmeal mixture to a large bowl. Stir in creamed corn, green onion and butter. Add the egg yolks one at a time, stirring after each one.
Now add the corn kernels, minced pepper, oregano, chili powder, ground cumin and 1/2 cup of Monterey jack cheese.
Beat the egg whites until stiff peaks form. Fold egg whites into the warm cornmeal mixture. Spread batter evenly in the prepared pan. Top with remaining 2 tablespoons of Monterey jack cheese.
Bake at 375 degrees F until light, puffed, and golden brown, about 30 minutes. Serve Immediately!
