MEXICAN CORN PUDDING SERVED WITH SMOKY CHIPOTLE SAUCE

Name: MEXICAN CORN PUDDING SERVED WITH SMOKY CHIPOTLE SAUCE
Ingredients: Butter for greasing the dish; 1/4 cup plain breadcrumbs to coat the bottom of the dish; 8 medium-sized ears of corn, kernels removed from the cob; 1 cup butter, cut into small pieces; 1/2 cup whole milk; 6 large eggs; 4 ounces queso fresco; 1 teaspoon baking powder; 2 tablespoons flour; 1/4 cup sugar; 1 (4 1/2 ounce) can chopped green chiles, drained; FOR THE SAUCE:; 3 peeled cloves garlic; 4 medium tomatillos, husked, rinsed and cut in half; 2 canned chipotle chiles en adobo; salt to taste