Heat canola oil in a pot over medium heat. Add the grated garlic and cook until fragrant and tender. Add the Sriracha hot sauce , soy sauce, and sesame oil and stir for about 1 minute.
Add chicken broth to the pot and stir until well combined. Let simmer for about 2 minutes. Add the milk and let simmer for another 3 minutes.
While the broth is simmering, make a hard-boiled egg by boiling an egg for 7 minutes. Remove egg from heat and soak in ice cold water. Set aside.
Cook the instant ramen noodles according to the packaging's instruction and place in a bowl.
Pour the spicy Sriracha broth over the noodles in the bowl and top with the eggs, corn, and green onions.