Bring a large pot of water to a rolling boil.
Carefully add the eggs one at a time and set a timer for 10 minutes.
Fill a large bowl with ice and water.
Once the eggs are ready transfer them to the ice bath until cool enough to handle.
Peel the eggs and then half each egg long ways.
Scoop the yolks out into a bowl.
Add the rest of the ingredients and season with salt and black pepper.
Smash the mixture with a potato maser or a fork until smooth and creamy.
Place each hollow egg white facing up and transfer the filling to a piping bag.
Pipe some of the mixture into each egg white half.
Place onto your serving plate and garnish the eggs with extra corn, cheese and cilantro.