Start this recipe by preparing the tortilla cones. Cut each tortilla in half. Brush one side lightly with egg wash. Roll the tortilla into a cone with the egg wash on the inside. The egg wash will help “glue” the seams together and hold the tortilla in a cone shape while baking. Place the 16 cones onto a lined baking sheet and stuff each one with little piece of foil scrunched into a ball to help them keep their shape whilst cooking. Bake in the oven at 200`c for 5-8 minutes or until lightly golden. Remove from the oven and allow to cool down completely. Meanwhile prepare the guacamole by mashing the ripe avocado with a fork. Mix in all the remaining ingredients and place into the fridge. Next, in a small bowl mix together the kidney beans, sweet corn, tomatoes, lime juice, olive oil and coriander and season with pepper and salt. To put the recipe together, fill each cone with a spoonful of the guacamole, then a spoonful of the bean filling. Finish off with a good helping of the grated Mexican cheese and serve immediately otherwise the tortilla cones will become soggy.