Preheat oven to 400°F.

Lightly spray a 9x9 baking dish with non-stick spray or wipe the inside with a little oil, set aside.

Prepare the chilies. Remove the stems then slice from top to bottom. Use a small sharp knife to remove the white membrane and seeds. Finely dice the chilies, the pieces should be approximately the size of grains of rice. For a little more heat in your cornbread leave some of the seeds. The diced chilies should equal between 2 tablespoons and ¼ of a cup. Discard stems, seeds, and membranes then wash hands immediately with warm soapy water. Set prepared chillies aside with the diced bell pepper and corn kernels.

In a medium bowl, use a fork to combine the flour, cornmeal, sugar, baking powder, and salt.

In a large bowl, gently lightly beat the egg before adding the buttermilk and yogurt. Whisk wet liquid until it is uniform in color and texture. Mix the chilies, bell pepper, and corn into the liquid.

Add the dry ingredients to the liquid in two batches, mix just enough to combine the wet and dry ingredients. The batter will be thick. Pour the batter into your prepared baking dish.

Bake in the preheated oven for 25 -30 minutes until the top is golden and the edges are slightly brown. Check the center of the cornbread for doneness by inserting a toothpick straight in the middle, it should come out clean.

Allow the cornbread to cool and rest in the pan for 10 minutes prior to serving.