Given the main reasons to use corn sugar are to save money and lighten body, there's a lot less reason to use them with all-grain brewing: base malts are nearly as cheap as corn sugar anyway, and if you want to lighten body flaked corn or rice will give you better results than plain sugar anyway. I can't imagine even the full grain versions being that good for a wheat, though.
On the other hand, I'm now amused at the thought of barley, wheat, rye, corn, and rice being used for a "five grain beer." Or oats for six. Just no idea of where to go from there.