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8 ounces cream cheese, at room temperature
4 ounces soft goat cheese 4 ounces shredded aged white Cheddar cheese 2 ears corn, grilled in husk and kernels removed 2 green onions, thinly sliced Salt Freshly ground black pepper 12 jalapeno chiles, halved, stemmed and seeded 1 heaping tablespoon ancho chili powder Grilled Red Pepper-Tomato Sauce, recipe follows Heat grill to medium. Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the Cheddar, corn and green onions and season with salt and pepper. Fill each jalapeno half with about 2 tablespoons of the mixture and sprinkle the top with some of the ancho powder. Place on the grill, filling-side up and cook until slightly charred and tender, about 7 to 8 minutes. Spoon the red pepper sauce onto a platter and top with the jalapenos. Grilled Red Pepper-Tomato Sauce: 2 red peppers, grilled, peeled and chopped
Combine the pepper, tomatoes, vinegar, honey and cilantro in a food processor and process until smooth. With the motor running, slowly add oil and season with salt and pepper. Yields: 4 servings
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