Place corn on baking sheet and coat with olive oil and ½ teaspoon salt.
Roast in oven for 15 minutes until kernels begin to brown. Remove from oven and set aside to cool.
Melt butter in skillet over medium heat. Add onion and cook until soft. Stir in garlic and cook an additional three minutes. Stir in cumin, ½ teaspoon salt and ½ teaspoon pepper. Set aside to cool.
Preheat oven to 375°. In large bowl whisk together cream and eggs. Add Tabasco, lime juice, green chiles and ¼ teaspoon salt. Stir in bread cubes, corn and onion, mixing until ingredients are evenly distributed. Mix in cheese.
Divide mixture evenly between prepared ramekins, place on baking sheet and bake for 25-30 minutes until golden brown. Unmold and serve.