Grease 13 x 23 cm pan. In large bowl, combine flour mixture with yeast from foil packet; mix well. In small saucepan over medium-low heat, cook bell pepper in oil until tender. Stir in corn and water; heat to 120 to 130 degrees. Stir hot corn mixture and egg into flour mixture until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough 5 minutes until smooth, sprinkling with additional flour if necessary to reduce stickiness. Cover dough with large bowl; let rest 5 minutes. Divide dough into 24 pieces. Shape each piece of dough around 1 piece of cheese, pulling dough under and sealing edges to make a smooth top. Place, seam side down, in greased pan. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place for 30 minutes. Heat oven to 375 degrees. Uncover dough. Bake for 25 to 30 minutes or until golden brown. Brush with butter; remove from pan.