Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.

In a large bowl, whisk together the cornmeal, flour, baking powder, salt, baking soda, and sugar.

In a separate bowl, mix the buttermilk, eggs, and melted butter until well combined.

Add the wet ingredients to the dry ingredients and stir until just combined.

Fold in the corn, cheddar cheese, Monterey Jack cheese, green chilies, green onions, red bell pepper, cumin, and chili powder.

Pour the mixture into the prepared baking dish, spreading it evenly.

Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Let the casserole cool for a few minutes before slicing and serving.

For a milder version, you can omit the green chilies and reduce the chili powder. If you have picky eaters, consider adding cooked and crumbled ground beef or shredded chicken for extra protein. You can also experiment with different cheeses, such as pepper jack for a spicier kick or mozzarella for a milder taste. For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.