Heat the olive oil over medium-high heat in a large skillet, then add the ground bison. Season with salt and pepper. Use a spatula to break up the bison meat as it browns.

When about half of the meat has browned, add the red onion, fire-roasted tomatoes and chiles, sweet corn, jalapeño (if using), garlic, cumin, and chili powder. Sauté until the bison is fully browned and no longer pink and the onion is tender, about 10-12 minutes.

Transfer the cooked bison mixture to a greased casserole dish with a lid. Sprinkle the shredded cheddar cheese over the top of the bison mixture, then cover the dish. The cheese will melt into the bison mixture.

Preheat the oven to 350°F. While the oven is preheating, in a small bowl, whisk together the flour, cornmeal, baking powder, baking soda, brown sugar, vegetable oil, and buttermilk. Stir until well combined; the batter will be thick.

Spread the cornbread batter over the surface of the bison mixture in an even layer about ½ - ¾ inch thick. Leave about one inch around the edge so that the cornbread does not touch the sides of the casserole dish directly; it will expand as it cooks. Sprinkle the fresh cracked peppercorn over the surface of the cornbread crust. Put the lid on.

Place the casserole dish into the preheated oven. Bake covered for 20 minutes, then remove the lid and continue baking until the cornbread is golden brown and cooked through, about another 5-10 minutes.

Allow the casserole to cool for 15-20 minutes before serving for the best results. Finish with a sprinkling of fresh parsley, red pepper flakes, and a dollop of sour cream, if desired. Enjoy!