Preheat oven to 375° F. Butter an 8x8 casserole dish and set aside.

In a 2-quart saucepan, combine milk, butter, cornmeal, corn, sea salt, smoked paprika and cayenne. Bring to a boil, reduce heat to medium, and simmer, stirring frequently, until mixture is slightly thickened, 3 to 4 minutes. Remove from heat, stir in cheese, then let cool until just warm to the touch, about 15 minutes. Stir in the egg yolks until combined.

While the cornmeal mixture is cooling, beat the egg whites in a clean mixing bowl until soft peaks form. Stir a 1/3 of the whites into cornmeal mixture until combined, then gently fold in the remaining whites with a rubber spatula. Pour into prepared dish and place into the preheated oven. Bake until the top is lightly browned and just set, about 25-30 minutes. Allow to cool for about 5 minutes before serving.