Place the cornbread and pumpkin seeds in a large bowl.
Add the butter to a large skillet; when hot, add the corn and saute until just beginning to brown on the edges. Add the onion and saute for 5 minutes or so, then add the peppers, saute until the peppers are just getting soft but still have some crunch. Add to the bowl with the stuffing mix.
Add the chorizo or sausage to the pan and saute until just beginning to give up the oils. Remove to a cutting board and chop to a finer texture. Add to the cornbread.
Add the cilantro, oregano, cumin, salt, and pepper. Mix well. Add the chicken stock and mix well. (You are looking for a wet mix, but not a soaked mix. We're not making a pudding so a little on the dry side is better than a little on the wetter side, unless you like it wetter, in which case, go for it.)
Spray the bottom of a 9 x 11x 2 glass baking dish. Pour the mixture in and spread evenly. Cover with foil and place in a 375º F oven for 30 minutes, uncover and bake 15 to 20 minutes more, or until the top is lightly browned.