Place corn and garlic-flavor oil in a 13x9x2-inch baking pan; stir to evenly coat corn with oil. Roast in a 375 degree F oven for 35 minutes or until lightly golden, stirring occasionally. Reduce oven temperature to 350 degrees F.
Grease a 2-quart baking dish. Transfer 1/2 cup of the roasted corn to a blender container. Add milk, eggs, and flour; cover and blend until smooth. Pour mixture into a large bowl. Add remaining roasted corn, green onions, sweet pepper, chili peppers, cheese, turkey, sugar, hot pepper sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper; stir to combine. Transfer to prepared baking dish. Place dish in a larger roasting pan; place roasting pan on oven rack. Pour boiling water into larger pan to a depth of 1 inch.
Bake in the 350 degree F oven for 30 minutes or until a knife inserted near center comes out clean. Garnish with tomato and cilantro, if desired. Makes 10 servings.
Refrigerate roasted corn in an airtight container up to 3 days.