Heat the olive oil in a 10-inch oven-proof skillet over medium heat. Distribute the corn kernels around the pan and let sizzle and brown slightly, stir occasionally (4-5 minutes). Then add the diced poblano pepper, white and light green slices of the scallions (reserve dark green slices), garlic, and 3/4 teaspoon salt. Stir and sauté the vegetables for an additional 2-3 minutes until the pepper softens slightly. Once done, spread the corn and vegetables across a dinner plate to cool. Turn off the heat beneath the pan and let it cool on the stovetop.

In a large bowl, vigorously whisk together the eggs, buttermilk, black pepper, and remaining 3/4 teaspoon salt. Then sprinkle the baking soda and baking powder over top and whisk again until they are fully incorporated. Finally, gently fold in the sautéed corn and vegetables (add slowly if they are still somewhat warm).

Use a clean paper towel to wipe away any excess oil or moisture in the 10-inch oven-proof skillet that you used to sauté the vegetables. Lightly spray the skillet with nonstick cooking spray and put it over medium-low heat. Add the egg-corn-veggie mixture to the skillet and let it set-up for 2-3 minutes (the perimeter should become slightly firm). Then transfer the skillet to the middle rack of a pre-heated 400° oven and let the frittata bake for 18-22 minutes or until it fully puffs-up and the eggs appear set.

Meanwhile, combine the Cotija cheese, fresh cilantro, and dark green scallions slices in a small bowl. Serve the frittata warm (cut into wedges) with the crumble over top or on the side.