Spicy cheese enhances both the crust and topping of this chicken-and-corn pie. If you don’t have individual ramekins—or would like to serve family style—use an eight-inch-square baking dish.

THE FILLING: Chop the onion finely. In a large nonstick skillet over medium-high heat, heat 1 tablespoon olive oil; add the onion and saute until softened, about 4 minutes. Stir in the cumin and cook another minute. Add the remaining tablespoon of olive oil and brown the chicken, breaking up clumps with a wooden spoon. Add the diced tomatoes and green chilies (with their juices), corn, salsa verde, salt, and pepper. Stir to combine. Cover to keep warm.

THE CRUST AND TOPPING: Heat the oven to 375°F. In a medium saucepan, bring 2¼ cups water to a boil. In a medium bowl, whisk together the cornmeal and salt with ¾ cup cold water. Slowly whisk the cornmeal mixture into the boiling water. Reduce the heat to a simmer and cook until the mixture thickens, about 4 to 5 minutes. Remove from the heat. Stir in the butter and 1 cup shredded cheese. Divide among six large (8- to 10-ounce) ramekins. Add equal portions of the filling. Place the ramekins on a baking sheet and bake for 10 minutes. Sprinkle the remaining cheese on top of the filling and bake until the cheese is melted and the filling bubbles, about 10 minutes.