Preheat the oven to 400 degrees F. Spray two 9-inch pie pans, one 9 X 13 inch baking dish, or a 12-14 inch cast iron skillet with nonstick cooking spray. Set aside.
Place a large saute pan (or cast iron skillet) over medium heat. Add the ground beef and break into small pieces with a wooden spoon. Brown the meat, then push it to the sides of the pan and add the chopped onion, bell pepper, and garlic. Cook until the onions have softened. Then mix in the frozen corn, crushed tomatoes, green chiles, cornstarch, chile powder, cumin, salt and cheese. Stir well and turn off the heat.
Meanwhile, mix the corn flour, baking powder and salt in a large bowl. Add in the chicken broth and butter. Whisk until smooth. Then stir in the cheese.
Pour the meat filling into the prepared pans. (If you cooked the filling in a cast-iron skillet, you can leave it in the pan.) Pour (or scoop) the corn batter evenly over the top and spread to the edges of the pans. Bake for 30-45 minutes, until a toothpick inserted into the center of the corn batter comes out clean. Serve warm!
Masa Corn Flour Notes: Masa mixtures have a way of seizing up, making them unspreadable, if they sit too long. If needed, add 1/2 - 1 cup of additional chicken broth to loosen it before spreading over the top.If making in one large cast iron skillet, the cooking time will be closer to 45 minutes.If freezing for a later date, complete the recipe above as directed, but do not bake. Freeze uncovered for one hour to harden the top. Then wrap well and place back in the freezer. When ready to enjoy, heat the oven to 400 degrees F. and bake for 60- 70 minutes. If the top starts to darken, lay a piece of foil loosely over the top.