Heat oil in a wide skillet over med high heat. Add the scallions, corn and paprika (or red chile) and cook until the scallions have softened and the corn is heated through, about 4 minutes.
Season with 1/2 tsp salt and stir in the parsley or dill.
Whisk the eggs and milk with 1/2 tsp salt and pour it over bread in a bowl. Add the corn mixture and cheese and transfer the mixture to the prepared casserole dish. Pour over the half and half or milk.
Bake until puffed and browned about 45 minutes. Add dash of paprika or chile to the top and serve.