Instructions: Cut each cheese round into 8 wedges. Place eggs in small bowl. Place cornmeal in another bowl; sprinkle with salt and pepper. Working in batches, dip cheese into eggs, then into cornmeal, turning to coat.

Press cornmeal gently to adhere. Place on baking sheet. Freeze 1 hour.

Cook pancetta in heavy large saucepan over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels. Add onion to drippings in pan; saute until just tender, about 4 minutes. Add butternut squash, broth and chilies; simmer until squash is tender, stirring occasionally, about 20 minutes. Mix in corn; simmer until tender, about 8 minutes. Transfer 3 1/2 cups soup to blender; puree. Mix puree into remaining soup in pan. Season with salt and pepper. (Pancetta and soup can be made 8 hours ahead. Cover pancetta; chill. Chill soup uncovered until cold, then cover and keep chilled. Bring pancetta to room temperature before continuing.)

Heat oil in large nonstick skillet over medium-high heat. Add frozen cheese; brown well, about 1 minute per side.

Meanwhile, bring soup to simmer. Mix in sage. Ladle soup into bowls.

Top with pancetta and cheese croutons.

*Sold at Latin American markets, specialty foods stores and some supermarkets.

Makes 8 to 10 servings.

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