Preheat oven to 350F.

Cut two of the tortillas in half, then into thin strips. Spread on a baking sheet; spray lightly with cooking spray and sprinkle with ¼ tsp. salt. Bake for 15 minutes. Remove from oven and cool.

Coat 6 (6-ounce) custard cups or ramekins with cooking spray and place on a small, rimmed baking sheet. Heat tortillas in microwave according to package directions. Gently press a tortilla into each cup and lightly spray with cooking spray.

Heat the vegetable oil in a large skillet over medium high heat. Add the onion, garlic, oregano, cumin, and ½ tsp. salt; cook for 4 minutes, stirring frequently. Add the tomatoes; bring to a simmer; cook for 2 minutes. Stir in the chicken and corn and heat thru. Stir in ¼ cup of the cilantro and hot sauce to taste.

Divide chicken mixture between tortilla cups; crack an egg over each cup and sprinkle with remaining ¼ tsp. salt and cheese.

Bake for about 15 minutes, until the cheese is melted, egg whites are firm, and yolks are still soft. Sprinkle with remaining two tablespoons cilantro.