Preheat the oven to 350 degrees F.
Coat a 9-by-13-inch baking dish with nonstick spray.
Mix together the melted butter, buttermilk and egg in a small bowl. Combine the masa harina, cornmeal, sugar, baking powder, cumin, salt and cayenne in a large bowl and gradually stir in the wet ingredients, followed by the cheese, chopped grilled jalapenos, Anaheim chiles, grilled corn, black beans and creamed corn. Pour into the baking dish and bake for 35 minutes.
Place the red peppers and sliced jalapenos on top and return to the oven for 10 to 15 minutes or until firm in the middle. Remove from the oven and cool slightly. Cut into squares or scoop out and serve warm, garnish with a dollop of Mexican crema and the reserved chopped jalapeno. Can be served hot or at room temperature.
Recipe courtesy of George J. Levinthal