Using a knife, remove the kernels from the corn on the cob, working from the tip of the ear to the base.Mix the sour cream, coriander, chives, garlic, salt and pepper. Set aside.Preheat the oven to 400°F (200°C).Place the tortillas on pizza pans (ideally, use perforated pans so the tortilla dough becomes light and crisp).Divide the salsa and cheese on each tortilla, garnish with the tomatoes, peppers, onions, and corn niblets.Cook in the oven for 6 to 8 minutes, or until the crust is nice and crisp and the cheese has melted.If desired, put under the broiler for 1 minute.Sprinkle with the Espelette pepper and garnish with the fresh coriander.Serve with the herbed sour cream.

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4 ears of corn, cooked 1/2 cup (125 mL) sour cream 2 Tbsp. (30 mL) chopped fresh coriander 2 Tbsp. (30 mL) finely cut fresh chives 0.500 garlic clove, finely chopped Salt and freshly ground pepper to taste 4 plain or tomato wheat tortillas 1 cup (250 mL) mild or spicy salsa 2 cups (500 mL) grated monterey jack or mozzarella cheese 2 Tomato, diced 1 green pepper, diced 1 small red onion, thinly sliced espelette pepper or cayenne pepper to taste 1 cup (250 mL) fresh coriander leaves