1 - Place eggs in a saucepan and cover with water.

2 - Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.

3 - Meanwhile, heat oil in a skillet over medium heat.

4 - Add onions, garlic, 1 pinch salt, ¼ teaspoon paprika, and black pepper; cook until fragrant, about 2 minutes.

5 - Add beef, remaining 1 teaspoon salt, remaining ¼ teaspoon paprika, and black pepper; cook and stir until beef mostly browned, about 5 minutes.

6 - Add chicken, raisins, and olives.

7 - Remove eggs from hot water, cool under cold running water, and peel.

8 - Roughly chop; add to beef mixture.

9 - Keep pino warm.

10 - Combine corn and basil in a blender or the bowl of a food processor; blend until smooth.

11 - Pour into a saucepan over medium heat.

12 - Add butter; cook and stir until thickened, 7 to 10 minutes.

13 - Stir in milk, 2 teaspoons sugar, and salt; cook until thickened to a paste, about 15 minutes more.

14 - Preheat the oven to 350 degrees F (175 degrees C).

15 - Spread pino into a baking dish.

16 - Cover with corn paste; sprinkle a little sugar on top.

17 - Bake in the preheated oven until golden brown on top, about 20 minutes.