Preheat the oven to 350 degrees F. Season the beef with salt and pepper and coat in flour, shaking off excess. Heat the oil in a Dutch oven or large oven-proof skillet over medium-high heat. Cook the beef until brown on all sides. Add the onions, peppers and garlic and cook 3-4 minutes more. Stir in the beer, diced tomato, tomato paste, bay leaf, cumin, chipotle pepper and sugar, then bring to a simmer. Cover and cook in the oven for 60 minutes. Uncover and cook 20-30 minutes more, or until the beef is tender. Stir in corn and cilantro and heat through, about 3-4 minutes. Season with salt and pepper and serve.
Note: Chipotle peppers are available in the Mexican food aisle. Store the unused peppers in a tight-sealed jar in the fridge.