Instructions: *See separate recipe

Preheat the oven to 350 degrees. Melt the butter in a medium saucepan over medium heat. Saute the onion until softened. Add the garlic and cook 1 minute. Add the corn, salt and pepper and saute until tender. Transfer to a bowl and let cool. Stir in the cheeses and epazote (or oregano) and set aside.

Carefully slit the chiles lengthwise and remove the seeds and veins, leaving the stems and tops intact if possible. Stuff the chiles with the corn mixture. Spread the rice in a shallow baking pan or casserole. Nestle the chiles in the rice in a single layer. Pour the cream and milk over all and transfer to the oven. Bake 15-20 or until heated through. Serve hot.

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