Preheat oven to 450°F and use 2 tbsp of softened butter to grease the baking pan (or use cooking spray).
Heat the remaining 2 tbsp butter in a large skillet over medium-high heat.
Add the chopped onion and poblano pepper and cook, stirring frequently, until soft and translucent.
Mix in the OZO Plant-Based Mexican Seasoned Ground. Stir until fully cooked and the sautéed vegetables are mixed into the mixture, 4 to 5 minutes total. Turn off the heat.
Stir in the corn and beans. Transfer the mixture to the prepared baking dish and spread out evenly with a spatula.
In a 10-cup measuring cup, or a large bowl, add the eggs, cilantro, 1½ cups of the cheese, salt, pepper, and hot sauce. Use a whisk to lightly beat the eggs and mix everything together. Carefully pour the egg mixture all over the protein/corn/bean mixture. Top with the remaining ½ cup of cheese.
Bake for 12 to 15 minutes, until lightly browned on top and the eggs have set. Remove from oven and let rest for 5 minutes. Slice into 12 pieces.
Serve at once with pico de gallo, freshly chopped cilantro, avocado slices, and salsa.