Preheat your grill to medium-high heat (200-230°C). Clean and oil the grates.

Place corn ears and whole Hatch chiles directly on the grill. Grill corn for 10-12 minutes, turning occasionally until charred in spots. Grill chiles for 8-10 minutes, turning until skin is blistered and blackened all over.

Transfer chiles to a bowl, cover with plastic wrap, and let steam for 10 minutes. Once cooled, peel off skin, remove seeds and stems, then dice the chiles.

Cut corn kernels off the cobs into a large bowl. You should have approximately 3 cups of kernels.

In a large mixing bowl, whisk together eggs, heavy cream, milk, and melted butter until smooth.

Add cornmeal, salt, pepper, smoked paprika, and cayenne to the egg mixture. Whisk to combine.

Fold in the grilled corn kernels, diced Hatch chiles, and three-quarters of the shredded cheddar cheese.

Grease a 23cm cast iron skillet or disposable aluminum pan with cooking spray. Pour the corn pudding mixture into the pan and top with remaining cheese.

Set up grill for indirect heat by turning off one burner. Place the skillet on the cooler side of the grill and close the lid.

Grill with lid closed for 35-45 minutes until the pudding is set in the center, slightly puffed, and golden on top. The internal temperature should reach 75°C when tested with a thermometer.

Remove from grill carefully and let rest for 10 minutes. Garnish with sliced green onions before serving.