Butter a casserole dish.
Broil the poblano pepper until charred on each side. Remove from oven and place in a dish with a lid for about 5 minutes. Remove to a cutting board and scrape off skin, remove seeds and stem. Cut into bite size strips.
In a medium pan, brown chorizo. Remove chorizo from pan, leaving grease in pan and saute onion in grease until translucent. Add chorizo back to pan, together with corn and poblano.
In a small bowl, whisk eggs and cream together.
In a large bowl, combine chorizo mixture, bread cubes and cheese. If you don't have stale french bread, toast bread cubes in oven instead. Place in prepared casserole dish. Pour egg mixture over. Cover with foil and place in fridge for the next morning.
When ready to bake, preheat oven to 350 degrees and bake, covered, for 30 minutes. Remove foil and bake another 10-15 minutes or until starting to brown.