Rinse corn under warm water if still frozen. Stem, seed, and slice orange bell pepper into thin 1/4" strips. Halve and peel onion. Slice halves into thin strips (julienne). Mince garlic. Stem cilantro and mince leaves. Drain and rinse kidney beans in colander.

Heat 1 tsp. olive oil in a medium pot over medium heat. Add half the garlic (reserve remaining for kidney beans) to hot pot and cook 30 seconds, or until fragrant. Add corn and cook 5 minutes, or until slightly browned. Stir in heavy cream, half the chipotle seasoning, and cook 3-5 minutes, or until slightly thickened. Taste corn and add remaining chipotle seasoning if more heat is desired. Keep warm until ready to plate.

Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add remaining garlic and cook 30 seconds, or until fragrant. Add kidney beans and 1/4 cup water. Using a fork or potato masher, mash beans until fairly smooth with some chunks left. Season with 1/2 tsp. salt and a pinch of pepper. Remove from pan and cover with plastic wrap. Wipe pan clean.

Heat 2 tsp. olive oil in pan used for beans over medium heat. Add red onion and orange bell pepper to hot pan. Cook 7-9 minutes, while stirring, or until vegetables are tender. Season with 1/4 tsp. salt and a pinch of pepper.

While vegetables are cooking, stack tortillas and wrap in a paper towel. Microwave 30-45 seconds, or until warmed through and pliable. Alternatively, heat tortillas individually in a medium pan over medium heat for 30 seconds on each side.

Place creamed corn on a plate or in a small bowl. Divide beans between tortillas, followed by cooked vegetables. Garnish each taco with cheese, sour cream, and cilantro (to taste).