Heat oven to 375°F. In 10-inch skillet, cook chorizo over medium-high heat, stirring frequently, until cooked through; drain. Stir in corn. Spoon into ungreased 11x7-inch (2-quart) glass baking dish.
In medium bowl, beat eggs, salt and pepper. Stir in onions and cilantro. Pour evenly over meat mixture. Sprinkle with cheese.
Unroll dough; place on top of cheese.
Bake 23 to 28 minutes or until golden brown. Cool 5 minutes. Cut into 6 rows by 2 rows. Top with sour cream and salsa.