Chili-Corn Casserole

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2 tablespoons unsalted butter

4 ears corn, kernels cut off

Kosher salt

6 scallions, chopped

3 to 4 cups leftover chili

1 1/2 cups shredded pepper jack or monterey jack cheese (about 6 ounces)

1 18-ounce tube precooked polenta, cut into 12 rounds

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