Preheat oven to 350 degrees.  Spray bottom and sides of a 9x13 inch baking dish with cooking spray.

In a small skillet, lightly brown chorizo. Drain any grease on a paper towel.

In a large bowl gently toss cornbread, cheeses, chorizo, scallions, and seasonings, including 1/2 of the parsley.

Mix butter, buttermilk and broth.  Add liquid to cornbread a little at a time until it is moist enough to spread in the pan, but not mushy.  Mix gently so you don't break up the cornbread too small.  You may not use all of the liquid.  

Spread dressing into prepared pan, gently pressing down to even the top. Cover with aluminum foil and bake for 45 minutes.  Uncover, raise the oven temperature to 400 degrees and bake until the top is golden brown, about 10-15 minutes more.

Sprinkle remaining parsley on top for garnish.