1 Drain corn in a sieve. Peel onions and garlic and chop finely.
2 Halve the bell peppers, remove seeds, rinse and cut into small cubes.
3 Rinse cilantro, shake dry and coarsley chop, including the tender stems.
4 Coat a baking dish with 1 tablespoon olive oil. Heat the remaining oil in a non-stick pan. Add onions, garlic and diced bell peppers and sauté for 5 minutes over medium heat. Season with salt, let cool slightly and stir in the cilantro.
5 Put corn in a high vessel and puree with an immersion blender.
6 Put corn puree and flour in a bowl. Add the eggs and mix everything thoroughly.
7 Add cooked vegetables to the corn, flour and egg mixture and season with salt, cayenne pepper, cumin and chili powder.
8 Pour the vegetable-egg mixture into the baking dish, smooth the surface and bake in preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection 350°F) for about 45 minutes.