Chile Cheese Pie

Preheat the oven to 350. In a large bowl, mix the egg whites with the cottage cheese, parmesan, soy sauce, cumin, oregano, garlic, red pepper flakes, and pepper and set aside. Oil a 9 by 12-inch ovenproof dish and lay half of the chiles in it. Sprinkle the onion, tomato, scallion, and corn evenly over the chiles and pour the egg mixture over the vegetables. Layer the remaining chiles to cover the pie completely and sprinkle with the shredded cheese. Cover the dish with a lid or aluminum foil and bake in the center of the oven for about 1 hour, until hot and bubbling. Remove the lid or foil and bake 10 minutes longer to brown the top. Let rest for 10 minutes before serving.