Sauté the onion in the butter until almost translucent, then add the paprika and remove from heat. Add the chicken and season with salt, pepper, and cumin. Chop the hard-boiled eggs, mix them in, and set aside. This is the chicken filling.

Cook the corn with the butter and milk, stirring constantly. Set aside. Beat the egg yolks and season with salt and pepper. Add the yolks to the corn mixture.

Beat the egg whites until stiff peaks form. Gently fold them into the corn mixture, being careful not to deflate them.

In a baking dish, spread the chicken filling (you can add slices of hard-boiled egg and raisins on top if desired). Cover with the corn mixture, sprinkle with powdered sugar and food coloring, and bake in a preheated oven at 400°F (200°C) for about 15 minutes, until the top is golden brown.