Cut the stem end off each squash. Using a spoon, scoop out the seeds and pulp from the center and discard. Cut a thin slice off the bottom end of each squash to create a level surface. Season the squash cavities with salt and pepper.
Cook the squashes in water until the pulp is tender. Drain the water and set the squashes aside.
In a large sautué pan over medium heat, melt the butter. Add the beef and sautué, about 10 minutes. Add the broth, hogao, salt and pepper and cook, about 5 minutes. Stir in the cumin and achiote, and stir to combine.
Add the corn, cheese and rice to the beef mixture. Stir to combine.
Position a rack in the lower third of an oven and preheat to 350°F.
Spoon the stuffing into the squash cavities.
Place the stuffed squashes in a baking dish covered with foil. Bake for about 15 minutes. Serve immediately.