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Split the eggs and put the yolks in a mixing bowl.
Add the mayonnaise, sour cream, vinegar, Dijon, onion, cumin, garlic powder, salt, Worcestershire sauce, and hot sauce (hot sauce is optional).
Use a hand mixer to mix the ingredients until well-combined.
Use a spoon to stir in the corn. Transfer to a large resealable bag.
Snip a corner of the bag making a hole large enough for the corn to pass through. Pipe the egg filling into the egg whites.
Sprinkle chili powder over like you would with paprika on traditional deviled eggs.
Top deviled eggs with queso fresco cheese, chopped chives and cilantro (chives and cilantro are optional).