Preheat oven to 450 degrees F with a rack on the top shelf.

Heat 2 tablespoons of olive oil in a large ovenproof skillet over high heat.

Add tomatoes and sauté for 2 minutes.

Add corn, cilantro, scallions, garlic, and jalapeno and sauté for 2 more minutes until fragrant and the mixture thickens.

Transfer the vegetables to a plate and let cool for several minutes.

Season with salt and pepper to taste.

In a large bowl, season the eggs with salt and pepper.

Beat the eggs lightly with a fork.

Add the cooled vegetables and cold butter and stir to combine.

Wipe out the skillet with a paper towel.

Place the skillet over medium heat.

Add the remaining 2 tablespoons of olive oil, swirling it around the pan.

Add the egg and vegetable mixture and stir gently with a fork without touching the bottom and sides of the pan.

Cover the pan, lower the heat, and cook for 1 to 2 minutes, or until the bottom of the frittata begins to set.

Remove the cover and transfer the pan to the top shelf of the oven and bake until golden brown and puffed, about 15 minutes.

Slide the frittata onto a serving platter, cut it into wedges, and serve immediately or cool and serve at room temperature.