Preheat oven to 400°F. Heat olive oil in a large oven-safe skillet over medium heat. Cook onion and bell pepper 5–6 minutes until soft. Add garlic and jalapeño, cook 2 minutes. Add spices and stir 30 seconds. Add beans, corn, tomatoes, and broth. Simmer 5 minutes until slightly thickened. Season with salt and pepper.
Remove pan from heat. Scatter 1 cup shredded cheese evenly over the filling. Spread filling into an even layer before topping.
Whisk cornmeal, flour, sugar, baking powder, and salt in a bowl. In a separate bowl whisk egg, milk, and melted butter. Combine wet into dry and stir just until mixed — do not overmix. Fold in shredded cheddar and spring onions.
Spoon batter over the cheese layer and spread evenly with a spatula. Bake at 400°F for 22–25 minutes until the topping is golden and a toothpick inserted in the center comes out clean.
Let rest 5–10 minutes before serving. Scoop into bowls and top with sour cream, spring onions, cilantro, and hot sauce.
