First make the chilli suace. Put the red chillis, sugar, white wine vinegar and water in a saucepan and heat gently until sugar has dissolved. Bring to the boil then turn down heat and simmer for 10 minutes, until thick and syrupy.
Take off heat and leave to cool, then stir in the lemon juice, coriander and a dash of salt and pepper.
Beat eggs in a bowl and stir in onion, chilli, sweetcorn and salt and pepper.
Melt butter in a large saucepan then add the egg mix. Cook over a medium heat, stirring all the time, until the eggs are softly scrambled.
Take pan off the heat straight away and add cheese to eggs. Place eggs on top of warm tortilla, and top with sweet chilli sauce.
You may want to add extra cheese, chillis, or coriander on top.