Chicken And Corn Empanadas

Ingredients

• empanada dough, chilled
• 1/4 cup olive oil
• 1 1/2 cups finely chopped white onion
• 1 teaspoon red-pepper flakes
• 1 teaspoon oregano, preferably mexican
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped green bell pepper
• 5 ears small corn, kernels removed (about 1 1/2 cups)
• 1 pound boneless, skinless chicken thigh meat, cut into 1/4-inch pieces
• 2 tablespoons dry white wine
• coarse salt
• 6 ounces monterey jack cheese, shredded
• 1 large egg, lightly beaten with 1 tablespoon water