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Heat the oven to 325 degrees. In a tea kettle or a medium saucepan, bring 3 cups of water to a boil. Coat 12 standard muffin cups generously with nonstick spray and place on a sheet pan.
In a large bowl, whisk together the eggs, cottage cheese and salt until homogenous. Pour the egg mixture into the muffin cups until three-quarters of the way full (about ¼ cup). Top with the corn, feta, scallions and jalapeño.
Place the sheet pan on the oven rack, then carefully pour the hot water into the sheet pan. Bake for 20 to 25 minutes, until set. Remove the muffin pan from the sheet pan and set aside for 5 minutes, then run a knife or offset spatula around the edges of the egg bites and lift them out of the pan. (Let the sheet pan cool in the oven before disposing of the remaining water.)