Place refried beans in a nonstick frying pan and add chilies; cook over medium heat, stirring often, until bubbly (3-4 minutes). Meanwhile, in a large bowl, beat eggs, egg whites, and cornstarch until well blended. Stir in cilantro and 3 tablespoons of the salsa. Push the beans to one side of the pan. Pour egg mixture into cleared area and cook over medium to medium high heat, stirring often, until eggs are softly set (about 4 minutes). For each burrito, spoon 1/6th each of the beans and eggs in the center of a tortilla, sprinkle with 1/6 of the cheese, then roll to enclose. Serve each burrito, seam side down, on a warm plate. Add yogurt and salsa to taste. Garnish with lime wedges.