1. Prepare outdoor grill for direct grilling over medium-high heat. Place poblano peppers and corn on hot grill rack; cover and cook 8 minutes or until peppers are lightly charred and corn kernels are bright yellow, turning every 2 minutes. Transfer poblano peppers to rimmed baking pan; transfer corn to cutting board and let stand 5 minutes. Cut kernels from cob. Makes about 2 cups corn.

2. In large bowl, stir mayonnaise, cilantro, lime juice, garlic powder, ground cumin, and 1/2 teaspoon each salt and pepper; fold in 1/4 cup pepper Jack cheese, queso fresco, red pepper, onion and corn. Makes about 3 cups.

3. With small, sharp knife, leaving stem end intact, cut lengthwise slit along 1 side of each poblano pepper; remove seeds and membranes being careful not to tear peppers. Fill peppers with about 3/4 cup corn mixture; sprinkle with remaining 1/2 cup pepper Jack cheese. Place peppers, cheese side up, on hot grill rack; cover and cook 2 minutes or until cheese melts.

4. Serve stuffed peppers sprinkled with cilantro and/or queso fresco, if desired.

• 24 g Total fat
• 8 g Saturated fat
• 37 mg Cholesterol
• 814 mg Sodium
• 23 g Carbohydrates
• 4 g Fiber
• 5 g Sugars
• 0 g Added sugars
• 11 g Protein