1) In a mixing bowl, place the roasted red peppers, green onions, green chillies, corn kernels, egg, cheese, buttermilk and half of the melted butter. Combine well. Mix together the cornmeal, cornflour and salt. Slowly stir the dry ingredients into the wet, being careful to not to overmix.
2) Heat a cast iron skillet over medium heat and brush with the remaining melted butter. Scoop 1/4 cup mounds of the mixture into the skillet leaving 1 1/4-centimetres of space between the cakes. When they are nice and golden on the bottom, turn them over and cook for about two more minutes on the other side.
Lightly whisk the eggs. Heat up a nonstick pan, add the eggs and scramble lightly. When the eggs are almost done, add the remaining ingredients.
To serve, place the corn cakes on a platter, place the scramble eggs alongside and serve with griddled chorizo sausage.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.