I'd call it the Sichuan/schezwan baby corn but I can't claim to be an expert at authentic Sichuan cuisine. Nevertheless, here's a recipe.
Sauté in sesame oil some ginger, garlic, a half onion (chopped) and three tablespoons of chilli paste. Add two splashes of soya sauce and salt and pepper to taste. Add a spoon of sugar. Take off the heat and grind into a smooth sauce. Let cool.
Meanwhile pour boiling water over halved baby corn and let it sit for about 5 minutes. Drain, and mix the parboiled baby corn with chopped green chillies, ginger and garlic paste, a splash of soya sauce and enough corn flour and water to make a thick mixture. Fry baby corn in hot oil and set aside.
Chop some spring onions and toss in a wok in oil. Add the fried coated baby corn and the sauce you made earlier. Toss for a few minutes and take off the heat. Garnish with spring greens and dried red chilli seeds. Stuff face.