Whisk the eggs and milk in a medium bowl until combined. Stir in the corn. Season with salt and pepper.
Heat the butter in a large frying pan over medium heat. Pour egg mixture into pan and cook for 10 seconds. Using a spatula, draw the set edges of the egg into the centre. Cook, stirring slowly, for 1-2 minutes or until eggs are creamy and almost set.
Gently fold in the spinach and cheese. Remove from heat. Serve the toast topped with scrambled eggs.