Pastel de Choclo

Step 1
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.

Step 2
Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, a pinch of salt, 1/4 teaspoon paprika, and some pepper. Cook until fragrant, about 2 minutes. Add beef; add remaining salt, paprika, and more pepper. Cook and stir until mostly browned, about 5 minutes. Add chicken, raisins, and olives.

Step 3
Remove eggs from hot water, cool under cold running water, and peel. Roughly chop and add to the beef mixture. Keep pino mixture warm.

Step 4
Puree corn with basil in a blender or food processor. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, sugar, and salt. Continue cooking until thickened to a paste, about 15 minutes more.

Step 5
Preheat the oven to 350 degrees F (175 degrees C).

Step 6
Spread pino into a baking dish. Cover with the corn paste. Sprinkle a little sugar on top.

Step 7
Bake in the preheated oven until golden brown on top, about 20 minutes.