In a bowl, mix 2 cups of all-purpose flour, 1 teaspoon of sugar, 1 teaspoon of salt, and 1 tablespoon of instant yeast. Gradually add 1 cup of warm water and 2 tablespoons of oil, and knead the dough until it becomes soft and elastic. Cover the dough and let it rest for 1 hour or until it doubles in size.
Preheat the oven to 200°C. In a separate bowl, mix 100 grams of softened butter, 1 tablespoon of finely chopped garlic, 1 teaspoon of mixed Italian herbs, and 1/2 teaspoon of red chili flakes.
Roll out the dough into a rectangular shape, about 1/2-inch thick. Spread the garlic butter mixture evenly over the dough, leaving a small border around the edges.
Sprinkle 1 cup of grated mozzarella cheese and 1/2 cup of sweet corn kernels over half of the dough. Fold the other half of the dough over the cheese and corn, and press the edges to seal.
Brush the top of the stuffed garlic bread with some more garlic butter mixture and sprinkle with 1 teaspoon of mixed Italian herbs and 1/2 teaspoon of red chili flakes.
Bake the stuffed garlic bread in the preheated oven for 15-20 minutes or until it turns golden brown and the cheese has melted.
Remove from the oven, let it cool for a few minutes, and then slice into pieces. Serve with marinara sauce or any dipping sauce of your choice.