Preheat oven to 375 degrees F. Position a rack in the lower third of the oven. Butter a 9 1/2" pie plate and set it in a larger pan. You will be baking the pie in a water bath. Bring water to a boil in a tea kettle, or something you can pour. Add the curry powder to a small skillet over low heat and cook until the curry is fragrant; remove from heat. Add 1 cup of corn, milk and cream to a food processor and process until the corn is pulverized. Add curry, sugar, salt and pepper to the corn and process briefly to blend. Transfer the cream mixture to a large bowl. Add the eggs to the food processor and process for 15 seconds then add them to the bowl along with the remaining corn, rice, chives, parsly and nutmeg. Place both pie pans in the oven and pour the custard into the top pie pan. Sprinkle the top with cheese. Fill the lower pan with 1" of boiling water. Bake for 45 minutes. Remove from oven and let stand for 15 minutes.