Step 1

Fill a large pot with water and bring to a rolling boil over high heat. Carefully add the eggs to the pot and bring the water back to a boil. Cook for 12-14 minutes.

Step 2

About 1 minute before the eggs are ready, fill a large bowl with ice and water.

Step 3

When the eggs are done, carefully transfer them to the ice bath using a slotted spoon. Let them sit in the ice bath until they’re cool enough to handle, about 10 minutes.

Step 4

While the eggs are cooling down, heat olive oil in a small skillet over medium-high heat. Add frozen corn and saute for 3-4 minutes, stirring occasionally.

Step 5

Transfer 3 tablespoons of the sauteed corn to a small bowl and set aside to use for garnishing.

Step 6

When the eggs are cool enough to handle, peel and discard the shells.

Step 7

Slice each egg in half lengthwise and carefully scoop the cooked yolks into a bowl using a small spoon. Place the egg whites on a serving plate.

Step 8

To the bowl of cooked yolks, add the mayonnaise, Dijon, cotija cheese, paprika, chipotle powder, chili powder, and salt.

Step 9

Smash and stir everything together using a fork until creamy. To get the mixture extra creamy and smooth, you can also use an electric hand mixer.

Step 10

Add the sauteed corn and stir it in until fully combined.

Step 11

Transfer the filling to a piping bag fitted with a large wide open piping tip, and pipe the filling into the hole of each egg white. Alternatively, you can carefully spoon the mixture into each hole instead of piping if you desire.

Step 12

Garnish the eggs with the reserved sauteed corn, some cotija cheese, a dash of chili powder, and cilantro.