In a large mixing bowl, combine sour cream, mayonnaise, and drained corn. Add in rinsed black beans, chopped red bell pepper, taco seasoning, and a dash of hot sauce. Stir everything together until well blended, about 2 to 3 minutes.

Taste the filling and adjust seasoning as preferred, adding more hot sauce or a sprinkle of salt if desired. Stir to incorporate adjustments.

Take tortillas and lay them flat. Spread a generous layer of the filling over each tortilla, leaving about an inch of space from the edges. Make sure the layer is thick enough to hold flavor, taking around 5 minutes.

Roll each tortilla tightly from one end to the other, tucking in the filling as you go. Place seam side down to prevent unrolling while preparing the next one. This should take about 3 minutes.

Wrap each rolled tortilla in plastic wrap and place in the refrigerator for about 10 minutes to firm them up.

Remove plastic wrap and slice each roll into 1-inch thick pinwheels. Arrange on a platter with cut side up.