Roast red pepper by placing it over a gas flame and turning it as the skin blisters. Or place the pepper in a shallow pan under the oven broiler and turn it as the skin blisters. When the skin is charred all over, put the pepper in a plastic bag and wait until it is cool enough to handle. Then peel off the skin, discard the stem and seeds and slice the pepper into small squares. Set aside.
Cut kernels off the corn. Mix eggs with half and half, add the corn, salt and pepper. Set aside.
Butter four custard cups. Place several pieces of red pepper in the bottom. Pour in the custard corn mixture. Sprinkle with cheese. Place the custard cups in a baking dish with water. The water should come up to about half the height of the cups. Bake in a 360-degree oven for 30 minutes, or until a knife inserted in the custard comes out clean. When slightly cooled, run a blunt knife around the edges. The custard will slip out.
To be authentic to Colorado in your menu, serve with long-simmering pinto beans.
