1. Brown meat in large skillet; drain. Stir in undrained tomatoes, chili powder and cumin. Bring to a boil; reduce heat. Simmer, uncovered, 5 minutes.
2. Stir in corn, cream cheese and jalapeno; stir until cheese melts. Spoon mixture onto tortillas and roll up or fold. Serve with shredded lettuce, shredded cheddar cheese and salsa, if desired.