Break the pasta into small pieces and cook in boiling salt water until al dente. Rinse in cold water and drain well.
Rinse the leek and cut into rings. Blanch the leek in boiling salt water and drain well. Mix the drained corn, leek, noodles, chopped hotdogs and cheese.
Mix the eggs and sour cream. Season with salt, pepper and paprika. Spread the pasta mixture into a greased baking dish. Cover with tomato slices and pour the sour cream mixture on top. Bake for about 40 minutes at 200°C (approximately 400°F). Remove from the oven, let cool and serve.