Preheat oven to 350ºF

Lightly coat poblano with olive oil. Place in a sheet pan until skin blisters and pepper is cooked, about 12-15 minutes. Remove and let cool. Heat 1 Tbs. olive oil in a sauté pan over medium heat. Add Chorizo and cook almost all of the way through. Remove from pan and set aside. Add onions and cook until golden brown. Remove onions and set aside. Reserve pan for later. Peel poblano and discard seeds. Dice poblano. Cut Chorizo into small pieces and mix with onion and poblano. Coat a baking dish with 1 Tbs. melted butter. Put remaining butter, sour cream and eggs, corn, salt, and baking powder into a blender. Pulse until smooth. Pour into a mixing bowl. Whisk in the masa, fold in chorizo mixture and cheese. Pour into baking dish and place into oven. Bake until golden brown and set in the middle, about 30-35 minutes. Let sit for 10 minutes. Meanwhile, add 1 Tbs. olive oil to the reserved sauté pan. Add garlic and lightly brown. Add tomatoes and cook until tomatoes melt and form a sauce, about 10-13 minutes. Add marjoram, salt and pepper. Cut pudding into squares. Put on plates, put a spoonful of tomatoes on top. Great with a salad or as an appetizer, entrée or side dish.