1. Heat oven to 350 degrees . Heat a large skillet over medium heat. Add chorizo; saute 5 minutes, stirring occasionally. Add butter; melt. Stir in garlic; cook 2 minutes. Raise heat to medium-high and stir in corn; saute 3 minutes. Mix in oregano and 1/4 tsp each of the salt and pepper. Set aside.
2. In a large bowl, beat eggs, chicken broth, remaining 1/2 tsp salt and remaining 1/8 tsp pepper. Stir in scallions and chorizo-corn mixture. Gently fold in cornbread until just combined.
3. Coat an 8 x 8-inch baking dish with nonstick cooking spray. Transfer mixture to dish and bake, uncovered, at 350 degrees for 30 minutes, until top is toasted.