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Peel the corn and roast over an open flame until a little charred on all sides. Cut corn off cob.
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Melt butter in a skillet and sauté onion for a minute, add the garlic, mushrooms and cut corn, cook until the onion softens and the mushrooms dry out.
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Whisk together the eggs, cream, milk, wing sauce, nutmeg, salt and pepper.
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Stir in the corn mixture, cheese and bell pepper.
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Pour into a 9 x 13 buttered baking dish and bake at 350°F until set, about 35 to 45 minutes.
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Garnish with chives and let rest for 10 minutes.