Preheat oven to 350F. Grease a 13x9-inch baking dish.
Heat a large soup pot over high heat, add the oil and wait until it shimmers. Add the onions, jalapeno peppers, and poblano chiles, and cook until they show a little color, about 8 minutes.
Stirring with a wooden spoon, add the garlic and cook for 1 minute more. Add the flour and stir for about 2 minutes. Stir in the broth and almond milk, a little at a time, until well incorporated. Remove the pot from the heat. Add the corn, thyme, salt, cayenne, agave nectar, and black pepper, and mix well.
Put one-third of the corn mixture in a blender or food processor and puree until smooth. Return the pureed mixture to the mixture in the pot, or transfer to a large bowl, if necessary. Add the vegan Jack or mozzarella, bacon and scallions, and mix well. Pour the mixture into the prepared dish and bake about 45 minutes. A light brown crust should form on top and the pudding should be bubbling hot.
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