Preheat oven to broil. Place in jalapeno and red bell pepper to roast for 7-8 minutes each side. When the skin is blackened on the peppers, turn it over to allow the other side to blacken. Then place peppers into a covered bowl to allow to steam at least 15 minutes.
After peppers have steamed, remove the skins, stems and seeds. Optional: leave in seeds of jalapeno for more spice. Roughly dice jalapeno and red pepper.
Heat a large pan on high heat. When pan is hot, add in oil. Saute onions for 10 minutes. Then add garlic, corn, roasted red pepper, and roasted jalapeno. Saute another 3 minutes, then add green onion.
Add heavy cream, cream cheese, Parmigiano Reggiano, and pepper jack cheese to the corn mixture. Season with garlic salt and black pepper.
Preheat oven to 400 degrees.
Transfer corn mixture into an oven-safe casserole dish and top with extra pepper jack cheese and Parmigiano Reggiano. Cover loosely with foil.
Then bake corn mixture for 20 minutes until bubbly, then remove foil, and allow to bake another 5-7 minutes until cheese is golden brown.
Remove from oven and serve with tortilla chips or crackers. Enjoy!
