Grease a 2-1/2-quart shallow casserole dish. Preheat the oven to 350 degrees . In a medium bowl, beat together the egg yolks and milk for 1 to 2 minutes. Mix in the corn, 1 cup breadcrumbs, 3/4 cup cheese, the celery, onion, butter and salt.
Using an electric mixer, beat the egg whites at medium speed for 1 minute, then beat at high speed just until stiff, 1 to 2 minutes. Fold the egg whites into the corn mixture, then scrape into the prepared casserole dish. Top with the remaining 1/2 cup cheese and 1/2 cup breadcrumbs and sprinkle with paprika. Bake until puffed and golden, about 45 minutes.