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1
Make the filling: In a heavy skillet cook the onion in the butter over moderately low heat, stirring, until it is softened, add the corn, and cook the mixture, stirring, for 2 minutes, or until the corn is tender.
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2
Stir in the chilies, the bell pepper, and the cumin and cook the mixture, stirring, for 2 minutes.
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3
Transfer the mixture to a bowl and let it cool completely.
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4
Stir in the Monterey Jack and salt to taste and chill the filling, covered, for 1 hour, or until it is cold.
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5
To make Won Ton Ravioli: Put 1 won ton wrapper on a lightly floured surface, mound 1 tablespoon of the filling in the center of the wrapper, and brush the edges with water.
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6
Put a second wrapper over the first, pressing down around the filling to force out the air, seal the edges well, and trim the excess dough around the filling with a decorative cutter or sharp knife.
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7
Make won ton ravioli with the remaining wrappers and filling in the same manner, transferring them as they are formed to a dry kitchen towel, and turn them occasionally to let them dry slightly.
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8
Bring a kettle of boiling salted water to a gentle boil and in it cook the ravioli in batches for 2 minutes, or until they rise to the surface and are tender.
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9
(Do not let the water boil vigorously once the ravioli have been added).
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10
Transfer the ravioli as they are cooked with a slotted spoon to a dry kitchen towel or paper towels to drain and keep them warm.
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11
To make the sauce: In a heavy skillet cook the garlic in the butter over moderately low heat, stirring, for 1 minute, add the tomatoes, and boil the mixture, stirring, for 10 minutes, or until it is thick.
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12
Stir in the lime juice, the coriander, and salt and pepper to taste and keep the sauce warm, covered, while preparing the ravioli.
