In skillet, steam pepper halves over 1-inch water 8 minutes or until crisp-tender. Drain; reserve.

With knife, cut kernels off corn cobs (you should have about 2 1/2 cups). In skillet, heat 1 tablespoon butter with oil. Add corn, onion, sugar and Tabasco sauce. Cook until corn is almost tender and starts to form crust on bottom of pan. Gradually stir in 1/2 cup 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; stir 1 minute or until egg is cooked. Serve in red pepper shells.