In a bowl mix together the cream cheese, cheddar cheese and taco seasoning. In a separate bowl, combine corn, capsicum, spring onion and coriander. Spread the cream cheese mix evenly over each of the four tortilla's. Top evenly with vegetable mixture. Roll up the tortillas tightly. You can add a dab of cream cheese on the end to hold the rolls together if needed. Wrap tighly in clingfilm, foil or wax wrap and chill the rolls for 1 hour.
Remove rolls from the wrap ad slice the tortilla roll into pinwheels. Serve or refrigerate until required.