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Heat oven to 220° C.
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Combine the flour, semolina, baking powder, salt and pepper in a mixing bowl and stir with a fork until well mixed.
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Add the cheese, chorizo, green onions and corn. Toss to combine. Stir in the melted butter, eggs and half-and-half and mix well.
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Brush 4 madeleine tins generously with melted butter.
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Spoon the batter in to fill each mold about halfway.
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Bake until tops are puffed and set and bottoms are well browned, about 12 minutes.
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Cool slightly, then unmold.
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Serve warm.