Steam pepper halves over 1-inch of boiling water for 8 minutes or until crisp-tender. Drain and set aside. Cut corn kernels off cobs; there should be about 2 1/2 cups.
Heat 1 tablespoon of the butter and oil in a skillet over medium heat. Add corn, onion, sugar, and TABASCO® Sauce. Cook until corn is almost tender and starts to form a crust on bottom of pan.
Gradually stir in broth, scraping up bits on bottom of pan. Stir in remaining 1 tablespoon butter and cream. Cook 5 minutes longer, stirring frequently, until most of liquid evaporates. Remove skillet from heat.
Add egg and stir 1 minute or until egg is cooked. Spoon into red pepper shells and serve.
Makes 4 servings.