Sauté vegetables in small amount of oil until tender.
Stir in 1 cup corn, canned chilies, garlic and cumin.
Spread 1/2 cup Maple Chipotle Grille Sauce in bottom of 13x9x2-inch baking dish.
Mix 1/2 cup sauce into filling. Place generous 1/3 cup filling in center of tortilla.
Sprinkle with cheese and roll to enclose filling. Place seam side down in baking dish.
Repeat with remaining tortillas and filling.
Cover enchiladas with remaining sauce. Sprinkle with remaining 1/2 cup corn and rest of shredded cheese. Bake until heated through, 30-45 minutes. Serve hot.