1In medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. Fold in crabmeat. Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly. Brush both sides of each tortilla with butter.
2In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown. Garnish with sour cream and cilantro.