Saute peppers, onion, and garlic in 1 tablespoon butter until tender.
Stir in pepper, hot sauce, and corn, cook until thoroughly heated.
Remove from heat, let cool.
Dissolve yeast and sugar in warm water in a large mixing bowl, let stand 5 minutes.
Combine 2 cups flour, masa harina, cornmeal, and salt; mix well.
Gradually stir into yeast mixture, add eggs, one at a time, mixing with hands until smooth.
Turn out onto a lightly floured surface, knead in softened butter, 1 tablespoon at a time, until dough is smooth and elastic.
Place dough in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down.
Turn out onto a floured surface, gradually add corn mixture and remaining 3/4 to 1 cup flour, kneading until no longer sticky.
Shape into a loaf; place in a well-greased 9- x 5- x 3-inch loafpan.
Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
Combine egg yolk and 1 tablespoon water, and brush dough lightly with mixture, bake at 350° for 50 to 55 minutes or until loaf sounds hollow when tapped.