Soak hickory wood chips for at least 30 minutes prior to cooking. In a medium bowl, stir together corn, egg, salt, cumin, and pepper.
Sprinkle bread crumbs over and toss.
In a small frying pan over medium-high heat, saute butter, red pepper, onions, and garlic until just tender, about 1 minute. Add pepper mixture to corn mixture and toss. Cover and set aside. Stuff each chop with several spoonfuls of corn stuffing, working stuffing into all areas of the pocket. Secure the opening in each chop with about 4 toothpicks, then lace tightly with cotton twine.