As jolenealaska pointed out in a comment, corn flour has no gluten, which is essential to the texture of most breads and many other baked goods. Unless you replace the gluten with vital wheat gluten or some kind of gluten substitute, your corn flour loaf would have a crumbly texture very uncharacteristic of ciabatta.
If by "corn flour" you mean the white starch from inside the corn, you
probably won't notice much difference in the ciabatta if you use a
bread dough like gluten to starch ratio, and if you do, it'll be some
lack of flavor. If you mean to use whole milled corn, it will be more
interesting, but also give you texture problems, similar to whole
The texture problems you'll get with whole milled corn (commonly sold as "corn meal") will be less if the meal is ground finely and more if the meal is ground coarsely (as for polenta).
Stephen Eure gave this suggestion:
You might consult a few recipes for Anadama bread - a bread that is
popular in New England - made with some corn meal and wheat flour. It
is usually sweetened with molasses. Two things that are common to
recipes for Anadama bread are cooking the corn meal first (and
allowing it to cool) to soften the corn and adding sweetener to
amplify the taste of the corn. ... You might also find you need more
yeast or a longer fermentation time.