Preheat oven to 400°.
Prepare corn bread: Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a medium bowl; make a well in center of mixture. Add milk, oil, and egg white to flour mixture; stir just until moist. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 400° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack, and crumble into a medium bowl.
Reduce oven temperature to 350°.
Prepare casserole: Cut off tops of corn kernels, and scrape the corn milk and remaining pulp from cobs using the dull side of a knife blade to yield 3 cups. Combine corn and next 5 ingredients (corn through black pepper) in a large saucepan, and bring mixture to a boil. Reduce heat, and simmer for 12 minutes. Remove corn mixture from heat, and cool.
Combine the corn mixture, crumbled corn bread, cheese, and egg in a large bowl. Spoon the mixture into a 10-inch deep-dish pie plate or 2-quart casserole coated with cooking spray. Bake at 350° for 50 minutes or until golden brown. Let stand 5 minutes before serving. Garnish with chives, if desired.
This reminds me of cornbread stuffing, which I love. I will probably make this again, but not very often. It is definitely comfort food. I used regular onions instead of green onions.