Preheat the oven to 350°F. Brush a 10-inch cast iron skillet or similar with olive oil, set aside.
On the stove top heat 2 Tbsp butter with the sliced green onion, serrano pepper and red bell pepper. Season lightly with seasoned salt and black pepper. Saute for 3 minutes until the peppers begin to soften, then add the minced garlic. Saute for 1 minute.
Add the corn to the pan cooking over medium-high for 5 minutes until it begins to brown.
Remove from the stove and add the remaining ingredients, reserving 1/2 of the shredded pepper-jack cheese for the top. Stir until combined.
Pour into the cast iron skillet or baking dish. Sprinkle the remaining cheese on top.