Combine cream cheese and chile and set aside.
In a large bowl combine 1-1/2 cups of the flour, the yeast, sugar, and salt; add the warm water. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the side of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of the dough. Cover and let rise in a warm place until double in size (about 1 hour).
Punch down dough. Turn out dough onto a lightly floured surface.
Roll out golf ball size dough balls. Flatten each one with fingers and place a small dollop of cream cheese mixture.
Fold over the dough and form into an oval 2 to 3 inches long. Pinch ends slightly.
Lightly grease baking sheets; sprinkle with cornmeal. Transfer rolls to baking sheets.
In a small bowl combine egg white and milk. Brush some of the egg white mixture over tops and sides of rolls. Cover and let rise until nearly double in size (30 to 45 minutes).
Meanwhile, preheat oven to 375 degrees F. Bake rolls for 15 minutes. Brush again with some of the egg white mixture. Bake about 10 minutes more or until golden brown. Remove rolls from baking sheets. Cool on wire racks.