Run your fingers over the middle and upper portions of each red snapper fillet to feel for bones. If you find any, pull them out and discard them.
In a shallow dish whisk the eggs, heavy cream and Tabasco sauce. Set aside.
In a separate shallow dish, combine the flour, salt, black pepper and cumin.
Dip each red snapper fillet into the egg mixture (known as an egg wash) and then coat (dredge) them in the flour mixture. Set the fillets aside 10 minutes.
In a large saute pan or skillet, heat the olive oil over medium heat. Add the red snapper fillets and saute until golden on each side (about 7 minutes).
Remove the fish to a platter and keep warm.
Into the skillet add the butter. Once the butter has melted, add the corn, onion, tomatoes and both chilis and saute 10 minutes.
Remove the pan from the heat and stir in the sherry (NEVER ADD ANY ALCOHOL TO A PAN OVER THE HEAT).
Place the pan back onto the heat. Add the fish, cover the pan and cook 5 minutes.
Remove the red snapper fillets and place on serving plates. Spoon the sauce and vegetable around the fillets and serve.