Trim crusts from bread. Spread bread with butter, then cut slices in halves. Arrange half of bread slices in greased shallow 3 litre baking dish. Cover with half of corn. Seed chiles, cut into strips and arrange half of chile strips over corn. Sprinkle with half of cheese. Repeat layers. Combine eggs, milk and salt and pour over ingredients in casserole. Cover and refrigerate 4 hours or longer. Bake at 180ºC 45 to 50 minutes, or until puffy and brown.