In a medium bowl, combine corn, mayonnaise, sour cream, taco seasoning and TABASCO® Sauce; stir in cheese, tomatoes and chilies, green chilies, and green onions. Refrigerate at least 1 hour (preferably overnight) before serving to allow the flavors to blend together.
About 30 minutes before serving, heat oven to 400 degrees F.
Place each corn tortilla in each muffin tin. Bake for about 10 minutes. Spoon corn dip into each tortilla cup. Bake for about 10 minutes. Serve hot.