Start by breaking up you corn bread muffins into cubes and spreading them on large sheet pan. Put the pan into a 200 degree oven for 20-40 minutes to dry the bread out. Stir the cubes about every 20 minutes until they are really dry. Then turn up the oven to 400 degrees and brown up the edges of the cubes, it should only take about 10 minutes for this to happen. Remove the cubes from the oven a let them cool.
In a pan on the stove brown up the bacon over medium heat while you chop up all the different peppers, celery and the garlic into a small dice. Once the bacon is nicely cooked up add the veggies into the pan. Do not drain off the fat that has rendered out of the meat.
Cook the veggies until tender and starting to brown. Then deglaze the pan with about quarter cup of chicken broth and add the dry spices along with salt and pepper to taste. Stir and cook off about half the chicken broth.
In a large mixing bowl mix together the bread crumbs and the hot veggies. Next crumble up the crackers and put them in the bowl along with the frozen corn. Add in the two eggs and melted butter then stir it all together and adjust the dry spices to your preference, trust you nose add spices until it smells right. If the dressing looks dry add another egg or some more of the chicken broth. If the mix looks like there is too much bread/crackers you could add more celery or even an onion.
Transfer the dressing to an oven safe dish that is nicely greased and place in a 350 degree oven for about 30 minutes or until the dressing has cooked through and the top has browned a little. I served this as the side to an oven roasted chicken with some cranberry sauce; it was a TexMex mini Thanksgiving dinner.