In a large mixing bowl, combine sour cream, mayonnaise, corn, black beans, and chopped red bell pepper. Sprinkle in taco seasoning and a few dashes of hot sauce, adjusting for your preferred spice level. Season with salt to taste. Mix everything together until well combined.

Lay out large flour tortillas on a clean, flat surface. Evenly spread the filling mixture over each tortilla, ensuring to cover it completely all the way to the edges.

Starting at one end of the tortilla, roll it up tightly to form a log shape. Apply gentle pressure as you roll to keep it compact.

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

After chilling, remove the plastic wrap and place the rolled tortillas on a cutting board. Slice each tortilla into 1-inch wide pinwheels.

Serve them as they are, or alongside your favorite salsa, guacamole, or ranch dressing for dipping.