HEAT oven to 400º F. Spray 9-inch Lodge cast iron wedge pan generously with no-stick cooking spray. Place in oven 6 to 7 minutes or until hot. Beat egg in large bowl. Add buttermilk, cornbread mix, 2 tablespoons melted butter, corn and olives. Mix thoroughly. Pour evenly into wedges in hot pan. Bake 20 to 25 minutes, or until golden brown. Remove from oven and keep warm.
MEANWHILE, melt 2 tablespoons butter in 10-inch Lodge cast iron skillet over medium heat. Add onion and cook until translucent, about 3 to 4 minutes. Crumble chorizo in skillet. Cook 4 to 5 minutes, or until brown. Remove mixture to small bowl. Set aside. Wipe out skillet with paper towel.
RETURN skillet to medium heat. Melt 3 tablespoons butter. Add flour. Whisk until mixure is golden. Add milk, tomatoes and paprika. Whisk about 3 minutes, or until thickened. Add chorizo mixture to gravy.
TO SERVE, place wedge of conrbread on each plate, top with 1/2 cup chorizo tomato gravy. Garnish with green onion, avocado, tortilla chips, chopped tomatoes and/or a squeeze of lime juice.