Preheat oven to 400°F (200°C). Butter ten 6-ounce ramekins.

Place corn on a baking sheet, drizzle with olive oil, and sprinkle with 1/2 teaspoon of salt.

Roast the corn in the preheated oven for 15 minutes, or until the kernels begin to brown. Remove from oven and set aside to cool.

Melt butter in a skillet over medium heat.

Add chopped onion to the skillet and cook until softened.

Stir in minced garlic and cook for an additional 3 minutes.

Stir in ground cumin, 1/2 teaspoon of salt, and black pepper.

Remove from heat and set aside to cool.

Preheat oven to 375°F (190°C).

In a large bowl, whisk together cream and eggs.

Add Tabasco sauce, lime juice, green chilies, and 1/4 teaspoon of salt to the cream and egg mixture. Whisk to combine.

Stir in cubed day-old French bread, roasted corn, and cooked onion mixture. Mix until all ingredients are evenly distributed.

Mix in shredded Monterey Jack pepper cheese and cheddar cheese.

Divide the mixture evenly between the prepared ramekins.

Place the ramekins on a baking sheet and bake in the preheated oven for 25-30 minutes, or until golden brown.

Unmold the bread puddings and serve.