In a bowl, mix together corn, mayonnaise, Red Sauce, Chopped onions, bell peppers, tomato, salt, and pepper.
Refrigerate for 15 to 20 minutes.
Cook the tortilla on a skillet for a minute or two.
Spread 2-3 tablespoon of the corn-mayonnaise mixture on the tortilla. Spread it evenly .
Roll it up tightly and refrigerate for 15 minutes.
So that pinwheels can be easily made and won't get open.
Gently cut the 1 inch pieces from it.
Repeat with remaining tortilla logs and corn-mayonnaise mixture.
Serve with tomato ketchup, salsa Verde or any dip.