Prepared for My 3 Chefs Nov 2008. Very good! Normally I am not a huge fan of corn casseroles but the chipolte intrigued me to try this one. So glad I did. I prepared as written for Chipolte Cheddar except I used canned corn instead of frozen. The results were quite tasty. The chipotle is very subtle and a nice compliment to the corn. The casserole itself is not at all "pastey" tasting as some corn casseroles can be. Note all the wonderful variations at the bottom of the recipe. I plan to try them all! This would be a great recipe to use for a bumper crop of corn from the garden.