In a large skillet sauté the onion in the olive oil until soft. Add the garlic and cook, stirring, for one minute.
Add in the kale and stir until it’s coated with the oil, then cover the pan and cook for about 5 minutes, stirring once or twice. Scrape veggies in to a bowl and set aside.
In same pan, melt the butter, then add the flour while stirring. Cook for two minutes. Slowly whisk in the milk until smooth. Continue stirring and cook until the mixture is very thick.
Add the cheese in a little at a time and stir until the cheese is melted. Add the sour cream, the kale mixture, the corn and the roasted red pepper. Season mixture with salt, pepper and spread it evenly in a greased 3 quart baking dish.
Place the pan, uncovered, in to the oven and bake until hot and bubbly, about 30 minutes.