Preheat the oven to 425 degrees . In a large bowl, whisk together the flour, baking powder, salt and cayenne. Stir in the corn, chiles and 1/2 cup parmesan. Stir in the milk and mayonnaise. Spoon the mixture into a nonstick, 6-cup jumbo muffin pan.
Bake for 15 minutes, then sprinkle with the remaining 1 tablespoon cheese. Bake until golden-brown, about 10 minutes more.