Preheat your oven to 350 degrees.
Using a box grater, grate the corn. Make sure you get all the "milk" from the cobs into the bowl as well as the kernels themselves. Either keep the cobs to make corn stock (delicious for chowder!) or compost.
Mix together the corn, cream, sugar, eggs, salt and green chilies. Mix this well.
Place your butter in a 9" cast iron skillet and place in the oven for 5 minutes so the butter melts. Once melted, remove from the oven and swirl around the pan, getting the sides well.
Pour the corn mixture into the buttered skillet and bake for an hour, or until poofy and golden.