Preheat the oven to 350ºF.
Heat a large (12-inch) cast iron skillet over medium heat and add the butter. Once it’s melted, add the onion, bell pepper, jalapeño, salt, and paprika. Sauté, stirring occasionally, for 8-10 minutes or until softened and starting to brown. Stir in 2 cups of the corn and remove from the heat.
In a blender, purée the remaining 2 cups of corn kernels, eggs, bone broth, heavy cream, maple syrup and cornmeal until smooth.
Stir the puréed mixture into the skillet along with the scallions and cheddar cheese. Carefully transfer to the oven and bake for 25-35 minutes, or until the center is just set - It will take closer to 35 minutes if the skillet cooled before adding the puréed mixture, and closer to 25 if it was still hot - so set your timer based on that.
Allow to cool for 10-15 minutes before serving.