Southwestern Rice with Cheese

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4 cups cooked rice

1 1/2 cups grated Jack

1 1/2 cups corn kernels, frozen or canned

2/3 cup milk

1/2 cup sour cream

1/2 cup thinly sliced scallion

1 (4-ounce) jar roasted red peppers, drained, patted dry and diced

1 jalapeno or serrano, seeds removed and minced, optional

Salt and cayenne pepper

Paprika, for sprinkling