- 1 1/2 links chorizo sausage, casings removed
- 2 small ears corn, shucked
- Kosher salt
- Freshly ground black pepper
- 6 medium jalapeño peppers, halved lengthwise, seeds and ribs removed
- 2 ounces cream cheese, softened
- 1 tablespoon mayonnaise
- 1 4-ounce jar pimento peppers, drained and diced
- 1/2 cup shredded sharp cheddar cheese
- 3/4 cup shredded pepper jack cheese, divided
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 cup thinly sliced green onion
- Canola oil, as needed
Preheat oven to 350°F.
In a large saucepan over medium-high heat, brown and crumble the chorizo sausage into small pieces for 8 to 10 minutes with the back of a wooden spoon. Using a slotted spoon, transfer chorizo to a paper towel-lined plate to drain. Pour the remaining oil from the saucepan into a small bowl and reserve. When cool, chop the chorizo into small pieces.
In the same saucepan with a teaspoon of the reserved chorizo oil plus a teaspoon of canola oil, sauté the corn kernels until slightly charred, about 10 minutes. Season with salt and pepper, and set aside to cool.
In a cast-iron skillet or griddle, heat 1 tablespoon canola oil over medium-high heat. Add the peppers, cut-side down, and cook until flesh is marked and slightly softened, about 3-4 minutes.
Meanwhile, in a medium bowl, combine the cream cheese, mayonnaise, diced pimentos, cheddar cheese, 1/2 cup of the pepper jack cheese, the garlic powder, smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Add the corn and stir to combine.
Remove the peppers from the heat and spoon approximately 1 tablespoon of the cheese mixture into each pepper half. Sprinkle with the remaining pepper jack, place back in the skillet and bake until peppers are tender and the cheese has melted, about 12 minutes. For the last 30-60 seconds, broil on high to brown the tops.
Remove from oven and drizzle approximately 1/2 teaspoon of leftover chorizo oil over each pepper. Sprinkle liberally with finely chopped chorizo and a few sliced green onions.