In a sauté pan, sauté onion and garlic in oil for 5 minutes until onions are clear. Add frozen corn, chilies and spices and cook till warmed through. Salt and pepper to taste.
To prepare polenta, In a saucepan on medium high heat, heat milk and oil. Whisk in cornmeal and stirring constantly bring to a boil. Lower heat and simmer, stirring continuously for 10 minutes (this varies based on how course your cornmeal is). Add water by the tbsp if the mixture gets to thick. When cornmeal is cooked thoroughly (it will still be soft and smooth when done) add corn chili mixture, ½ cup Parmesan, and salt and pepper to taste.
In a greased muffin tin fill ½ full with polenta mixture. Press the polenta flat and create a small depression in the center. Fill with some shredded cheese and a few jalapenos. Top with another layer of the polenta mix and press. When all the polenta cakes are made and pressed put in the refrigerator or freezer for 10-20 minutes until thoroughly cooled.
Turn onto a greased baking sheet and place in the oven at 450° and bake for 12 minutes till the bottoms are crispy. Turn on broiler and broil the tops until they are crispy (about 2-4 minutes).
Cool for a few minutes and eat!