Calabacitas Casserole with Polenta and Cheese

Name: Calabacitas Casserole with Polenta and Cheese
Ingredients: 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