Preheat the oven to 400 degrees. Grease a 9-by-13-inch baking dish. In a skillet, cook the chorizo over medium-high, stirring, 5 minutes. Add the butter, onion and celery. Cook until the vegetables are soft, 8 minutes. Stir in the corn and parsley; cook for 2 minutes.
Transfer the vegetables to a bowl. Stir in the cornbread and stock; season. Transfer to the baking dish. Bake until the top is browned, about 25 minutes.
