Preheat oven to 350 degrees
Grease 8 individual serving ramekins
Combine chile and corn. Set aside.
Cream together butter, sugar, baking soda, baking powder, chile powder, and salt.
separate the eggs, placing the yolks and white in separate bowls. Beat the egg whites until stiff and set aside.
Whip egg yolks and add to creamed mixture. Add milk and flour alternately. With the mixer set on low speed, blend well. Place in large bowl and add chile and corn mixture.
Fold in beaten egg whites by hand.
Pour into prepared ramekins. Bake for approximately 30-40 minutes. Until wooden skewer comes out clean. Let cool before cutting around the edges with a sharp knife to help turn out of pan. Or serve in the ramekin.
