Mexican Corn Casserole

2 bags (12 oz each) frozen corn
1/2 cup butter or margarine
1 cup chopped red bell pepper
1/2 cup chopped poblano chile or green bell pepper
1 large onion, chopped (1 cup)
2 eggs, beaten
1 1/2 cups sour cream
3 tablespoons cornmeal
1 teaspoon sugar
1/2 teaspoon salt
2 cups shredded Mexican blend cheese (8 oz)
1 can (2.8 oz) French-fried onions

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook corn as directed on bag.
2. Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Stir in poblano chile, bell pepper and onion; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Stir in corn. Remove from heat.
3. In large bowl, beat eggs, sour cream, cornmeal, sugar and salt with wire whisk until well blended. Stir in corn mixture and cheese. Pour into baking dish.
4. Bake 20 minutes. Sprinkle with French-fried onions. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes