Beat egg yolks lightly, add small amount of hot sauce, blend and return mixture to hot sauce. Cook, stirring, a few minutes.
Drain chiles and add to sauce. Stir in corn.
Beat egg whites until stiff but still moist. Fold 1/3 of egg whites into corn mixture, mixing well. Fold in remaining egg whites lightly.
Turn into ungreased 1-quart souffle dish or straight-sided casserole.
Place in pan of hot water and bake at 350F about 50 minutes.