2 t olive oil
Preheat oven to 350°.
Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion, and sauté 5 minutes or until tender. Add corn, green onions, jalapeño, and garlic; sauté 3 minutes. Stir in 1/2 teaspoon salt and 1/2 teaspoon cumin. Remove from heat; cool slightly.
Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon cumin, milk, eggs, 1/2 cup cheese, and chipotle chiles in a large bowl, stirring with a whisk. Stir in corn mixture. Add bread; stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray – or – six individual ramekins. Sprinkle with remaining 1/2 cup cheese.
**These can be made ahead, covered, and refrigerated until time to bake. I'd bring to room temperature before baking.
Bake at 350° for 45 minutes or until pudding is set and lightly browned.
Remove casings from sausage. Heat oil in a large nonstick skillet over medium-high heat; add sausage and sauté 5 minutes until browned, stirring to crumble. Add onion, celery, apples, and cranberries and sauté 3 minutes. Stir in parsley and next 5 ingredients (parsley through pepper).
Place sausage mixture in a large bowl; stir in bread and broth. Spoon stuffing into an 11 x 7-inch baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes.
Uncover; bake an additional 20 minutes or until golden brown.