Finely chop the garlic, bell pepper, and fresh coriander; reserve a small amount of bell pepper and chili flakes for garnish.

Melt 1 tbsp butter in a wide lidded pan over low-medium heat, then sauté 1.5 tsp garlic until fragrant.

Add 1/4 cup boiled corn and 1/2 cup bell pepper, then cook for 2 to 3 minutes until the bell pepper softens slightly.

Stir in 1/4 cup all-purpose flour, then cook it for 1 minute to remove the raw flour taste.

Gradually whisk in 1/2 cup milk, then stir until a thick, smooth white sauce forms.

Season the sauce with half the salt, 1 tsp black pepper, 1/2 tsp chili flakes, and 1/2 tsp dried oregano.

Mix 1/4 cup cheese and half the fresh coriander into the sauce, then transfer the mixture to a bowl.

Melt the remaining 1 tbsp butter in the same pan, then sauté the remaining 1 tsp garlic for about 30 seconds.

Add 2 cups cooked rice and 1/2 cup boiled corn, then toss gently until coated with the garlic butter.

Season the rice with the remaining salt, 1 tsp black pepper, 1/2 tsp chili flakes, and 1/2 tsp dried oregano.

Fold the remaining fresh coriander through the rice, then spread the herbed rice into an even layer in the pan.

Spoon the prepared creamy vegetable mixture evenly over the rice, then level the top with a spatula.

Top with the remaining 1/2 cup cheese and drizzle 1/4 cup milk over the surface.

Cover the pan with a lid and cook on the lowest heat for 5 minutes, until the cheese melts and the layers are heated through.

Garnish with the reserved bell pepper and chili flakes, then serve hot directly from the pan.