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Preheat the oven to 350F. Butter a 9x13-inch baking dish; set aside.
Heat butter in a large skillet over medium-high heat.
Add poblano and bell peppers and cook, stirring occasionally, until just golden and tender, about 7 minutes.
Add onions and 1 bag of corn and continue cooking until onions are translucent, about 5 minutes.
Set aside to let cool then drain some of the liquid if too wet.
Meanwhile, pulse remaining bag of corn in a food processor with eggs, maple syrup, salt and pepper until well combined and almost smooth.
In a large bowl, combine cooled pepper mixture with corn mixture then gradually fold in cornbread.
Do not over mix; stuffing should have a coarse texture.
Transfer to the prepared dish, cover with parchment paper, then snugly with foil and bake for 40 minutes.
Uncover and bake until golden brown on top, about 15 minutes more.