Pastel de Choclo (Chilean Beef and Corn Casserole)

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Ingredients

2 tbsp olive oil
1 kg / 2 lb beef mince ((ground beef))
3 large onions (, diced (4 - 5 medium ones))
6 large garlic cloves (, finely minced)
1/4 cup plain flour ((all-purpose flour))
1 1/2 cups beef stock/broth (, low sodium)
1 1/2 tbsp cumin powder
1 tbsp paprika ((regular/sweet, not spicy or smoked))
1 1/2 tsp cooking salt / kosher salt
1/2 tsp black pepper
50g/ 3 tbsp unsalted butter ((or olive oil))
1.25 kg/ 2.5 lb frozen corn (, still frozen is fine, or kernels cut off corn cobs (8 cups) (Note 1 on canned corn))
1/2 tsp cooking salt / kosher salt
1/2 cup milk ((any fat %, non-dairy is ok too))
12 - 15 large basil leaves (, optional (Note 2))
2 tbsp fine cornmeal (or semolina (Note 3))
1/4 cup pitted black olives (roughly chopped, Chilean or South American (if you can) else Kalamata is fine)
2 soft boiled eggs (, quartered (8 minutes lowered into boiling water))
2 tbsp raisins ((or sultanas))
1 tbsp regular sugar (granulated sugar) (, not caster sugar / superfine sugar (Note 4))
Pinch paprika

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