Preheat oven to 350° F. Coat a 2-quart baking dish with cooking spray. Blend 1 cup corn in mini-processor or with hand blender, scraping down sides as needed. Add cream cheese and blend until smooth. Scrape into large bowl.
Stir in cornmeal, recaito, Salsita and milk until combined. Stir in pimientos, scallions, Mexican cheese and remaining corn. Scrape into prepared dish and spread level. Cover with foil.
Bake 30 minutes. Remove foil and bake until heated through in center, 10 minutes more.
Prepare casserole up to Step #2 and refrigerate up to 1 day in advance.