Cook the onions and peppers in butter till tender. Combine egg, milk, bread crumbs, and a dash of pepper in a large bowl.

Stir in the onion/pepper mixture, the corn, and half of the shredded cheese. Pour into a 1.5 quart greased casserole dish.

Toss with remaining shredded cheese.

I like to decorate with a little bit of chives, too.

Bake at 350-degrees for 35 minutes.