Step 1Stir together the corn, tomato, onion, bell pepper, serrano chile, chipotle chile, lime juice, oil, cilantro, salt and pepper in a small bowl. (Makes 2 1/4 cups.)
Step 1Heat the oven to 325 degrees.
Step 2Sift together the cornmeal, pastry flour, sugar, baking powder, baking soda and salt into a large bowl.
Step 3In another bowl, combine the beaten eggs, buttermilk and melted butter. Add to the dry ingredients and stir to combine, being careful not to over-mix. Then add the cheese and half the salsa, stirring to blend.
Step 4Pour into a 10-inch cast iron skillet and top with the remaining salsa. Bake until a toothpick inserted in the middle comes out dry, 30 to 35 minutes.