In a big bowl, combine the corn muffin mix, eggs, melted butter, and milk; stir in the corn.
Drizzle some olive oil into a large nonstick skillet with an oven-safe handle and wipe it around the pan with a folded paper towel (wrap the handle in a double layer of foil if it has a plastic or rubber handle).
Pour in the batter; place the pan in the center of the preheated oven, and bake until the cornbread becomes light golden in color, 12-15 minutes.
Place a second skillet over med-high heat and add 2 tablespoons oil.
Add the chicken and break it up with a wooden spoon; once the chicken has crumbled and begins to brown, add in the garlic, onions, and bell peppers; season with salt and pepper, chili powder, cumin, and hot sauce.
Cook for 5 minutes, then add the Worcestershire sauce, tomato sauce, and brown sugar.
Stir to combine; decrease heat to low.
Simmer until the cornbread sets up and is ready to come out of the oven; adjust seasonings to taste.
Remove the cornbread from the oven and cover it with the sloppy chicken mixture, then sprinkle with the cheese.
Put the pan back in the oven and cook for 5 minutes to set the toppings and melt the cheese. Top with scallions and chopped parsley or cilantro and serve from the skillet, cutting the pizza into 8 wedges.