Preheat oven to 350° F.

In a large mixing bowl, stir together corn, cheese, cream, egg, and salt. Heat 1 tablespoon of the butter in a large skillet over medium heat until melted. Add shallot and cook, stirring, until softened, about 5 minutes. Transfer shallot to bowl with corn mixture and stir to combine. Reserve skillet.

Divide corn mixture evenly among 4 greased 6- to 8-ounce ramekins and bake 20 to 25 minutes.

Return skillet to medium heat. Add remaining 3 tablespoons butter, sage, and garlic; cook until butter has melted and garlic has softened, about 5 minutes. Add quail, skin side down, and cook until quail has cooked through, 3 to 5 minutes. Remove from heat. Season quail lightly with salt and transfer to a covered dish to keep warm.

Return skillet to medium-high heat. Add bacon, cook until crisp. Drain and set aside. Add chorizo and cook 1 minute. Stir in piquillos and chardonnay; heat through.

Remove ramekins from oven and turn 1 corn pots de crème onto each plate. Place 2 quail breasts (if they are in halves, 4 halves) and some of the sage butter from the pan on top of each. Top with the bacon “confetti” mixture, and garnish with sage sprigs. Serve with St. Francis Chardonnay.