Blend a mixture of the flour, salt, and garlic salt into hot butter in a saucepan.
Heat until bubbly; remove from heat.
Blend in the corn, milk, and Worcestershire sauce.
Stirring constantly, bring mixture to boiling; stir and cook 1 to 2 minutes.
Remove from heat.
Add cheeses all at one time and stir rapidly until melted.
Spoon sauce into beaten egg yolks, beating thoroughly after each addition.
Beat egg whites until stiff, not dry, peaks are formed.
Gently spread egg yolk mixture over egg whites.
Carefully fold together until just blended.
Gently turn the mixture into an ungreased 2-quart souffle dish (deep casserole with straight sides).
Bake at 350°F about 40 minutes, or until a knife inserted halfway between center and edge of souffle comes out clean.