Preheat the oven to 400°. In a small saucepan, add enough water to reach a depth of 2 inches. Bring to a boil, salt it, add the green beans and simmer for 3 minutes; drain.
In a large, ovenproof nonstick skillet, melt the unchopped butter over medium-high heat. Add the corn, bell pepper, onion and garlic and cook, stirring, until softened, 7 minutes; season with salt and pepper. Stir in the green beans and tarragon.
In a bowl, beat the eggs with the hot sauce; season with salt and pepper. Add the chopped butter and pour over the succotash; cook until set. Transfer the skillet to the oven and cook until firm, 8 minutes. Let cool. To serve, cut into wedges.