Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce

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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

Grilled Red Pepper-Tomato Sauce:

2 red peppers, grilled, peeled and chopped

2 plum tomatoes, grilled until charred on all sides, and coarsely chopped

2 tablespoons red wine vinegar

1 tablespoon honey

1/4 cup chopped fresh cilantro leaves

1/4 cup olive oil

Salt

Freshly ground black pepper