Your question is very correct, but in my opinion it would not be appropriate to use corn flour to make the Andean Arepas. I will explain why. First of all, wheat flour contains gluten, this means that thanks to this protein the bread, pizza, Andean Arepa, etc., is very fluffy and tender.
Unlike corn flour which does not have gluten, which means that corn flour bread tends to be a little drier, and therefore, it will not give us those characteristics of an Andean arepa, crispy and soft.
I hope I can clarify your doubt, best regards.