Calabacitas Casserole with Polenta and Cheese

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3 tablespoons extra-virgin olive oil

2 cups corn kernels, defrosted

4 cloves garlic, smashed

1 green chile pepper seeded and chopped or, 2 jalapenos, seeded and chopped

2 small to medium zucchini, diced

1 small to medium yellow squash

1 large yellow skinned onion, chopped

1(14-ounce) can stewed tomatoes

2 teaspoons dark chili powder, just over 1/2 a palm full

Salt and pepper

1 (16-ounce) tubes prepared polenta

2 cups, 10 ounces, shredded Monterey Jack, available on the dairy aisle in pouches

3 scallions, chopped

2 tablespoons chopped cilantro leaves or flat-leaf parsley