To make yeast mixture, combine together lukewarm water, yeast and sugar in a bowl. Set aside for 30 minutes or until yeast ferments.

Meanwhile, place flour, garlic, butter and Italian seasoning in a large bowl. Make a well in the center, and pour in the yeast mixture. Using a spoon or whisk, bring the dough together. Knead for 5 minutes to make soft dough. Smear oil on top. Cover with plastic wrap or tight lid. Place dough in a warm spot for 2 hours, and allow it to double in size.

When dough is ready, punch it down, and turn it onto a floured surface. Knead again for another 2 minutes. Using your hands, flatten and shape the dough into an oval shape. Set aside.

Preheat oven to 180C / 350F.

To make garlic butter mixture, combine together melted butter, minced garlic and herbs in a small bowl.

Brush this garlic butter mixture onto one side of the flattened dough. Top one half of the dough with corn kernels, chilies, Italian seasoning and mozzarella. Fold the other half over the toppings, and apply a little water around the edges to seal it.

Transfer bread sticks to a lined baking tray.

Brush the top of dough with more garlic butter. Sprinkle with Italian seasoning. Make horizontal slits on the dough, approximately 2cm apart from each other. Don't cut all the way through.

Bake for 15-20 minutes or until cooked through.

Cut the stuffed bread into sticks. Serve warm.