Baked Corn Fusili Pasta

I'm scratching my head this morning trying to understand this recipe. One question left unanswered is, how can they made the fusili stick together when baked? Traditional macaroni schotel use egg yolk as the binding agent. Other use mozzarella. Counting on faith, I scramble around the rack in Sogo Food Hall and Farmers Market for the ingredients. Here it goes.....

• 200 gr Macaroni Elbow (I replaced this with Fusili)
• 1 Onion
• 2 tbsp Frying Oil
• 2 medium sized corn, boiled
• 100 gr Cheddar Cheese, cut into small cube (shredded might be better, so it mix better with the rest of the ingredients)
• 200 ml Plain Yoghurt
• 50 ml Thick Cream
• 1 tbsp Italian Seasoning
• 150 gr Smoke Beef, cut into small square
  
• 2 tbsp Parsley
• 2 clove of Garlic
• Salt and pepper

Sautéing Corn Cheese Sauce

1. Sauté the garlic, then onion, and smoke beef until sizzle. Pour in cream, yoghurt, corn and season with Italian Seasoning. Cook under low flame until boiled.
2. Put in cheddar cheese (This is where I think my mistake was. I should wait until the cheddar melt, so that it can bind the fusili when baked)

Baking The Pasta

1. Boil the fusili until al dente
2. Arrange the macaroni (or fusili) in a baking pan, 2-3 cm thick. Then pour the corn cheese sauce on top. Sprinkle the parsley
3. Put the pan into pre-heated oven (200 Celcius) until it dries
4. Share the results with the whole family