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Preheat the oven to 400F.
In a 9x13-inch casserole dish, add all the ingredients up to the chipotle peppers and season generously with salt. If it looks a little dry, add some chicken broth ¼ cup at a time.
Transfer to oven for 35 to 40 minutes, or until bubbling all around the edges.
Remove from the oven and let cool slightly before adding the cornbread topping.
In a large bowl, add all remaining ingredients and mix thoroughly.
Spoon the cornbread on top and very gently spread with a spoon into an even layer.
Return to the oven for another 15 to 20 minutes, or until browned on top and bubbling around the sides.
Let cool for at least 10 minutes before serving.