Layered Corn, Cheese & Jalapeño Custard

2 onions, sliced
1/4 c unsalted butter
2 cloves garlic minced
2 fresh jalapeno peppers, halved lengthwise, seeded & cut crosswise into thin strips (wear rubber gloves)
1 1/2 c corn, cut from 3 ears
Fresh ground pepper to taste
1 c grated jack cheese
2/3 c sharp cheddar
7 large eggs, beaten slightly
1/2 c milk

In 10 inch nonstick skillet cook onion in 2 Tbs butter. Cook till soft. Add garlic & jalapeno peppers, cook mixture for 2 minutes & stir in the corn, ground pepper & salt to taste. Cook 1 minute or until combined, transfer two third of it to a bowl & add 2 remaining Tbs of butter to skillet. In small bowl combine cheeses, sprinkle over corn mixture in skillet. Put on layer of corn mixture. Add cheese layer & top with remaining corn. Beat eggs, milk & salt & pepper. Pour gently into skillet sprinkle remaining cheese over mixture. Bake 350 20-25 minutes, Puffed, knife comes out clean