Grease a 9x13-inch baking dish and preheat oven to 375 degrees.
Heat a large non-stick skillet over medium-high heat. Add chorizo and cook until nicely browned, breaking it apart as much as possible. Remove chorizo with a slotted spoon and set aside.
Add butter to the grease in the pan and heat over medium heat until melted. Add the onion, green pepper, and celery. Cook until softened, about 3 to 4 minutes.
Add jalapeno, garlic powder, and green onion and cook for 1 more minute. Transfer mixture to a large bowl.
Add chorizo, cilantro, cornbread, salt, pepper and eggs and mix well.
Mix in 3 1/2 cups of chicken broth. If really moist, 3 1/2 cups is enough. If not, add more chicken broth.
Transfer to prepared pan. Scatter butter slices on top. Bake fro 30 to 35 minutes, or until browned on top.