Remove the cream cheese from the refrigerator and let it soften on the counter top for an hour. Add the softened cream cheese to a bowl and mix it.
In a skillet heat oil and add ⅓ rd cup onion, 2 garlic coves and a pinch of salt. Cook for 3-4 minutes, until onion slightly softens. Now add ½ teaspoon red chili flakes, ½ cup each red bell pepper and corn. Add ¼ teaspoon of salt and sauté the veggie till semi soft. Let the mixture cool completely.
Add this veggie mixture, ½ teaspoon oregano, 2 teaspoons finely chopped pickled jalapeno, 1 scallion, 2 tablespoons grated carrot, little black pepper and 1 tablespoon of chopped coriander leaves to the softened cream cheese.
Mix everything, taste and adjust the salt.
Spread some of the filling on a slice of bread and sandwich with another bread piece. Remove the crust and cut them diagonally.
Serve them immediately or store them in the refrigerator (in a tightly sealed container) till ready to serve.