Grease a baking dish with cooking spray (we used individual ones). Sprinkle with the Parmesan cheese and set aside.
In a large pan, heat up the butter and oil over medium heat. Add the onion and green pepper, cook for 5 minutes or until soft.
Place the onion mixture in a food processor (we just added it without mincing).
Add the corn meal, water, 1 1/2 cup corn kernels and cottage cheese and egg yolks to a food processor and process until smooth.
Place the mixture in a large bowl.
Stir in the remaining corn kernels, baking powder, monterey cheese, ricotta, milk, salt, pepper and the other spices.
Place the egg whites and cream of tartar in a large bowl, beat at high speed until stiff peaks form.
Gently stir one fourth of the egg mixture into the batter, gently fold in the rest.
Spoon the batter into the baking dishes.
Bake on a previously pre-heated oven at 180°C for 30 minutes or until a wooden pick inserted in the center comes out clean.