Preheat oven to 425 degrees F and spray a 12-count muffin tin with avocado or coconut oil cooking spray, set aside.
In a large bowl, combine dry ingredients and mix very well.
In a separate bowl, combine the liquid ingredients and mix very well.
Pour the wet ingredients into the dry ingredients and mix until all clumps of cornmeal are gone.
Add in the corn, green chilies and bell pepper, if using. Mix well to combine.
Pour into muffin tins that have been sprayed with nonstick cooking spray.
Pour evenly into 12-count muffin tin and bake 20-25 minutes or until a toothpick inserted into the center muffin comes out clean.
Serve immediately or let cool and store in an airtight container up to 1 week or freeze up to 3 months.