Southern corn pudding with roasted corn and smoked turkey

1 16-ounce package frozen corn
2 tablespoons garlic-flavor oil
2 cups fat-free or reduced-fat milk
6 eggs
3 tablespoons all-purpose flour
4 green onions, sliced (1/2 cup)
1/2 red sweet pepper, chopped (about 1/3 cup)
2 Anaheim or New Mexico green chile peppers, roasted, peeled, and chopped, or two 4-1/2-ounce cans green chile peppers, drained
1-1/2 cups shredded cheddar or smoked cheddar cheese (6 ounces)
8 ounces smoked turkey breast, chopped (1-3/4 cups)
1 teaspoon sugar
1 teaspoon bottled hot pepper sauce
Tomato wedges and sprigs of fresh cilantro (optional)
1/2 teaspoon salt
1/4 teaspoon pepper

1. Place corn and garlic-flavor oil in a 13x9x2-inch baking pan; stir to evenly coat corn with oil. Roast in a 375 degree F oven for 35 minutes or until lightly golden, stirring occasionally. Reduce oven temperature to 350 degrees F.
2. Grease a 2-quart baking dish. Transfer 1/2 cup of the roasted corn to a blender container. Add milk, eggs, and flour; cover and blend until smooth. Pour mixture into a large bowl. Add remaining roasted corn, green onions, sweet pepper, chile peppers, cheese, turkey, sugar, hot pepper sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper; stir to combine. Transfer to prepared baking dish. Place dish in a larger roasting pan; place roasting pan on oven rack. Pour boiling water into larger pan to a depth of 1 inch.
3. Bake in the 350 degree F oven for 30 minutes or until a knife inserted near center comes out clean. Garnish with tomato and cilantro, if desired.