Milling Corn

I grew 3 varieties of corn last summer. My Japanese striped corn was fun and my Glass Gem was very productive.
And my neighbours gave me their fall display which had a lot of full cobs of multicolored corn.
My husband has made me a tortilla press and is researching how to turn a slice of granite into a grind stone.
When I research mills, I get confused and frustrated.
I'm hoping this will become clearer, as I really want a grinder that I can use without pain or headaches.
Gluten sensitivity has sent me down this path.

The Komo Classic would be a good choice.

Since you mentioned a tortilla press, you will want to make masa so Here are some threads that will be of interest:

https://permies.com/t/152908/kitchen/Folks-making-masa-nixtamal-hominy

https://permies.com/t/11729/Removing-dried-grain-corn-cob

Just reinforcing what's in that first link-- if you're making masa harina, you're grinding the wet corn after cooking and soaking, so a meat grinder works just fine (we also use a meat grinder for our cooked soy when we make miso). I use a macerating juicer because I have one, but I would go back to the meat grinder if the juicer bit the dust.

Actually, the tortilla press is the easier way to make flat bread.
I mostly make flat bread but rolling out the dough is getting too hard. Using gluten free flour I buy but am growing what I can.