Preheat oven to 400 degrees Fahrenheit.

In a large bowl, combine cornmeal, sugar, flour, and baking powder.

In a separate measuring cup, measure milk.

Add vegetable oil and beaten egg to the milk.

Beat the wet ingredients together.

Create a well in the center of the dry ingredients.

Pour the wet ingredients into the well.

Stir until just moistened, being careful not to overmix.

Add corn, finely chopped green onions, and finely chopped dried red chilies to the batter.

Stir lightly to combine all ingredients.

Grease a one dozen muffin tin.

Pour approximately 1/2 cup of batter into each muffin well.

Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the tin for 5 minutes before serving.