Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt, pepper, and paprika.
Gradually stir about one-fourth of white sauce into egg yolks; add yolk mixture to remaining sauce, stirring constantly until thickened.
Combine sauce and corn in a medium mixing bowl; stir well. Beat egg whites (at room temperature) until stiff peaks form. Fold into corn mixture.
Gently pour mixture into a greased 2-quart casserole. Bake at 350° for 50 minutes or until center seems set. Serve immediately.