In a medium bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, cream of tarter, and salt. Make a well in the middle of the dry ingredients.
In another bowl, add the eggs and beat lightly. Add the milk and melted butter. With a fork, whisk lightly to blend.
Pour the liquid in the well of the dry ingredients and use a spoon to make a smooth batter. Set aside.
In a deep frying pan or a sauté pan, heat 2 tablespoons olive oil over medium flame.
Add red, yellow, jalapeño peppers and the onions. Sauté for 6 minutes - stirring two to three times.
Add the garlic, corn, olives, and cilantro and sauté for one minute until fragrant.
Add the salt, black pepper, cumin, and chipotle powder. Sauté for one to two minutes until fragrant, stirring as you go.
Add the white wine, stir and continue cooking for two minutes.
Add the shrimp and stir to combine. Do not cook the shrimp as it will cook in the oven and remain tender.
Remove the pan from the stove and set aside to cool slightly.
Preheat the oven to 375 degrees.
Assemble the pie. Generously butter a six-quart ovenproof dish. Spread a thin layer of the topping batter at the bottom of the dish. Spread the shrimp filling mixture over the batter. Spread the remaining batter on top of the filling. Sprinkle with the cheese.
Note: Place the dish on a sheet pan which makes it easier to move in and out of the oven.
Place in the oven and bake for 30 to 35 minutes.
Remove the dish, let cool slightly. Cut into four pieces if serving as a main dish or cut into eight pieces if serving as an appetizer.
Plate, serve and enjoy.
You can use can or frozen corn - about one cup. You can also cook this in individual small or medium ramikins - if you choose this option, you can skip adding the batter at the bottom of the ramikin - just add a little more on the top.