Place bell peppers on an aluminum foil-lined baking sheet.
Broil 5 inches from heat (with electric oven door partially open) 5 minutes on each side or until peppers look blistered, turning once.
Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut into thin strips. Reserve 1/2 cup for garnish, if desired.
Cut sweet onions into 1/4-inch-thick slices, and separate into rings.
Melt butter in a large heavy skillet over medium-high heat; add onion, and sauté 20 to 25 minutes or until onion is a light caramel color. Reserve 1 cup for garnish, if desired.
Stir together garlic and next 3 ingredients. Spoon evenly onto Cornbread Crêpes; top with remaining bell pepper and onion. Roll up, and place, seam side down, in a lightly greased 13- x 9-inch baking dish.
Bake at 350° for 15 to 20 minutes or until thoroughly heated. Serve with Fresh Corn Sauce, and garnish, if desired.