In large saucepan cook leek and red pepper in hot butter or margarine for 4 minutes. Combine the milk and cornmeal; add to the saucepan. Cook, stirring constantly, until mixture is very thick and pulls away from sides of pan. Remove from heat. In a mixing bowl combine egg yolks, cottage cheese, provolone or Swiss cheese, corn and salt. Stir into cornmeal mixture in saucepan. In a medium mixer bowl combine egg yolks, cottage cheese, provolone or Swiss cheese, corn and salt. Stir into cornmeal mixture in saucepan. In a medium mixer bowl beat egg whites with electric mixer on high speed until stiff peaks form. Fold into cornmeal mixture. Spoon mixture into a greased 2 quart casserole. Bake in a 350ºF.  oven for 55-60 minutes or until a knife inserted near the center comes out clean. Serve immediately. Makes 8 side dish servings soufflé style.