Combine the half-and-half, butter, and salt in a saucepan and bring to a simmer. Sprinkle in the cornmeal and cook, stirring, until the mixture is smooth. Remove from the heat.
Cut the corn off the cob. Add the corn, tasso, and bell peppers and stir to mix. Let the mixture cool for about ten minutes.
Beat the egg yolks and stir them in until they disappear. With a whisk or electric mixer, beat the egg whites until soft peaks form. With a rubber spatula, fold the beaten egg whites into the mixture.
With the spatula, spoon about 3/4 cup of the mixture into small baking dishes. (You could also bake the entire batch in one dish, as long as the mixture is no more than an inch and a half deep.) Smooth the top of the mixture and put the baking dishes into the 300-degree oven.
Bake the spoonbread at 300 degrees for about 40 minutes. It should not get crusty except around the edges. The center should be set and firm, but not crumbly.