Preheat oven to 350 degrees and lightly grease a 2-quart baking dish.
In a medium bowl, combine butter, eggs, dry corn bread mix, whole kernel corn, sour cream, milk and sriracha sauce.
Spoon mixture into prepared dish.
Slice off the stem end and the bottom end of the poblano pepper.
Slice the poblano pepper in half lengthwise.
Remove the membranes and seeds, discard.
With a sharp knife, cut 2 small triangles for eyes and 1 triangle for the nose. Make a jagged mouth.
Place the poblano pepper in the middle of the casserole.
Bake for 45 minutes to 1 hour in preheated oven, or until the top is golden brown.