Add butter to skillet and sweat onions for 3 minutes. Stir jalapeño, serranos, and the scallions directly into the cooked onions. Add corn kernels and herbs. Heat this corn mixture in skillet over medium-high heat, and then reduce to a simmer. Add the whipping cream to skillet and simmer 5-7 minutes, or until slightly thick, to make creamed corn. Remove from heat to cool slightly.
In a medium-size mixing bowl, beat eggs and then add milk. Slowly whisk in cornmeal and then the ricotta. Ladle and stir in the cooked creamed corn into the egg mixture. Stir in measured salt and pepper and fold in grated cheeses and chorizo. Spray coat the cast iron drop biscuit pans and place in the oven for 5 minutes before filling. Avoiding breaking up lumps, divide all the crabmeat evenly into individual drop biscuit vessels. Next, use a 4-ounce ladle to transfer the batter and fill the spray-coated individual drop vessels to just under the rim.
Bake 12-15 minutes – until top begins to brown – and insert a toothpick in the center to come out clean. Let rest 5 minutes. Keep warm. Just before assembling dish, invert biscuit pan onto a pizza pan to prepare for transfer to plates.