Blend or process corn kernels with milk.
In pan melt margarine at low heat, and add corn mixture, stirring constantly. Season with salt and pepper. Cook 10 minutes, always stirring. Add more milk if necessary. Mixture must be thick but not dry. Remove from fire. Add pisco. Set aside.
Beat yolks until cream colored. Add to corn mixture. Beat whites until stiff. Fold into corn mixture. Mix well. Set aside.
Heat oil in a skillet. Sauté onion, add garlic and ají. Season with salt, pepper and oregano. Add ground beef and cook, stirring. Add raisins.
Transfer half of corn mixture to a greased rectangular mold 18 x 9 x 2 in (28 x 18 x 4 cm).
Cover with ground beef filling. Arrange egg slices on top, olives and cilantro.
Top with rest of corn cream. Sprinkle some sugar on top.
Bake in pre-heated moderate oven 250° F (120° C) for 40 minutes.