I don't know if you increase the chance of DMS by using corn. I know DMS is supposed to give a cooked corn flavor, but that doesn't necessarily mean that adding corn is going to contribute DMS to the beer. (Although one might think that the flavor may be similar.)
I know that in general when I drink light lagers (rarely) I tend to prefer corn based beers, rather than rice based. But my experiments at home tend to favor rice based homebrew.
In any event, the general wisdom is to boil a pilsner malt beer for 90 minutes to reduce the chance of DMS. I guess one could argue that possibly only a supertaster coudl tell the difference based on a few experiments.