Preheat oven to 300 degrees.
Lightly grease a 9x13 inch baking dish.
In a medium pan, saute fresh corn, bell pepper and onion in olive oil for 5-7 minutes until tender.
In a medium bowl, stir together flour, cornmeal, baking powder and salt. Set aside.
In a large bowl, beat together butter and sugar. Add in eggs one at a time, beating well after each addition.
Stir in cream-style corn, green chiles, Mexican cheese and bell pepper/onion/corn mixture.
Add dry mixture to wet mixture and stir until smooth. Pour batter into prepared pan.
Bake for 1 hour or until a toothpick inserted into center of the pan comes out clean.
Let cool slightly before cutting and serving.