In 3 quart saucepan, melt butter over low heat. Add onion and jalapeno and cook until tender (6 to 8 minutes), stirring occasionally. Add garlic; cook one minute longer. Stir in flour, coriander, cumin, salt, and ground red pepper. Cook, stirring for one minute.

Stir in milk, heat over medium heat until mixture thickens and boils, stirring frequently and boil one minute. Add corn and cook five minutes, stirring frequently. Remove saucepan from heat. Reserve one teaspoon chopped cilantro. Stir in cheese and remaining chopped cilantro until cheese melts. Sprinkle with reserved cilantro; garnish with cilantro leaves.