Preheat oven to 400°F.
In a large bowl, combine the drained corn with the creamed corn and green chiles. Melt the butter in a large skillet over medium heat. Once melted, whisk in the flour until combined. Using a rubber spatula, continue to stir the mixture until it browns slightly, making sure to scrape the sides of the pan.
Slowly add the reserve corn liquid and whisk until fully incorporated. Add the cumin and cayenne pepper and salt to taste.
Reduce heat to low and add the pepper jack cheese, stirring until melted. Add the green chili-corn mixture and continue to cook over low heat for 5 minutes.
Meanwhile, whisk the milk and cornmeal together, with a pinch of salt. Add the cornmeal mixture to the pan and stir to combine.
Transfer mixture to a greased 3-quart baking dish (preferably with tall sides) and bake in over for 40 minutes or until set.
Cool slightly before serving.