1preheat oven to 350* lightly butter eight 3/4 cup custard cups or souffle' dishes. melt butter in a heavy small skillet over med. heat. add shallots and poblano chili;saute' until chili is tender, about 3 min.
2puree corn in processor. add half and half and next 6 ingredients. using on/off turns, process until mixture is smooth. transfer to large bowl. add crabmeat, roasted peppers and chili mixture;stir to blend (can be made 8 hrs. ahead. cover and chill.)
3divide custard among prepared cups. sprinkle 1/2 tablespoon cheese over each. place cups in large roasting pan. pour enough hot water into pan to come halfway up sides of cups.
4bake until custards are set in center and knife inserted inti center comes out clean, (about 50 min. sprinkle top with parsley flakes and serve.