Coat an 8-inch cast-iron skillet with 1 teaspoon oil. Place in a 400° oven for 10 minutes.
Combine the cornmeal and next 4 ingredients in a large bowl. Combine remaining oil, buttermilk, chiles, and egg in a bowl; stir well. Add to cornmeal mixture, stirring until the dry ingredients are moistened. Stir in corn. Spoon into preheated skillet. Arrange pepper strips on top of batter.
Bake at 400° for 45 minutes or until a wooden pick inserted in center comes out clean.