Anaheim Chilies filled with Corn, Cheddar, and Cilantro

I've been making these for years, since July, 2004 ( the month of the first Gourmet magazine I ever got) and have always found them to be wonderful.  When I was first pregnant with Will and craving eggs and cheese I would adopt the flavor combination and stir the ingredients into and egg and milk mixture, then bake it for brunch.  Here's the original recipe at the request of Molly.

4 Anaheim chilies - about 1 pound
1/2 T olive oil
1/2 medium yellow onion, diced - about 1/2 c
2 ears of corn, shaved - about 2 c kernels (I think you'll need more than 2 ears to get this many kernels)
1-2 jalepeno chilies, seeded and diced
1/4 c water
1 T coarsely chopped cilantro
2 oz white cheddar cheese, grated - about 1/2 c

Grill/roast Anaheim chilis over the flame of a gas burner until the skin is blistered and charred.  Transfer to a bowl or paper bag and cover to steam chilies slightly.  Saute onions in oil with 1/4 t salt until onions begin to soften, about 3 min.  Add corn, jalepeno, and water.  Cover and cook over low heat until corn is tender, about 5 min., then set aside to cool.  Peel Anaheim chilies, leaving stem intact.  Make a lengthwise slit in each chili and remove seeds.  Toss corn mixture with cilantro, cheese, 1/4 t salt, and a pinch of pepper.  Stuff each chili with 1/3-1/2 c corn mixture.  Place seam side down in a lightly oiled baking dish, and bake at 375, uncovered, until heated through and chilis are puffed, 15-20 min.

It's unclear to me why this recipe doesn't also include garlic.  As Dad said, "If the knife touches onions, it may as well touch garlic"  though I would amend that to "If the knife is touched, it may as well touch garlic."  I would add it to the onions.

-Maggie