Process corn kernels in a food processor.
In a saucepan, heat butter and milk. Add the corn and cook until mixture boils and thickens, about 5 minutes. Remove from heat.
In a bowl, whisk the eggs. Add few tablespoons of the warm liquid into the eggs while whisking. Add the egg mixture to the corn mixture and stir. Add the basil leaves. Stir for about 5 minutes, until thickened. Set aside.
Season the chicken with salt and pepper. Heat 1 tablespoon oil in a skillet and cook the chicken over medium heat until cooked through and browned, for about 15 minutes. Set aside.
In the same skillet, heat 1 more tablespoon oil. Add the ground beef and cook until browned. Add the onions and cook until translucent. Add the garlic, paprika, cumin, salt, pepper, raisins, and olives, and cook for about 5 minutes more.
Preheat the oven to 350°F (175°C). Place the cooked beef in a 3-quart casserole (or in any other dish) and press the chicken in it. Spread the hard-boiled eggs. Top with the corn mixture to seal the edges. Sprinkle the confectioners' sugar on top and bake for 30-40 minutes, until golden brown. Enjoy!