Bring a kettle of water to a boil, then remove from heat.
Husk the corn, discarding the outermost wrappers, and drop the tender inner ones
into the kettle of hot water. Set aside.
Cut kernels from corn cobs (there should be about 4 cups), scrape out all the
milk, then grind kernels to a lumpy mush in a food processor or blender.
Stir in cornstarch and milk and set aside.
Heat oven to 350 degrees.
Sauté chopped onion in butter until transparent.
Add bell pepper and hot peppers and cook until softened.
Combine with the corn mixture and add salt.
Line a shallow 2-quart casserole with several overlapping layers of cornhusks,
allowing them to drape over the sides.
Fill with the corn mixture, top with more husks, then fold the overlapping liner
husks to the center.
Cover the casserole with tinfoil, place in a water bath, and bake about 1 1/4
hours, or until the pudding is firm.
Peel back the liner husks and remove the husk lid.
Garnish with fresh coriander sprigs. Serves 6.