Slice the peppers in half lengthwise and scoop out the pith and seeds. If you’re using jalapenos, it’s a good idea to wear gloves for this part!! If you want these to be VERY spicy, go ahead and leave some seeds in. Lay the peppers out cut side up on a parchment-lined baking sheet.
Using a sharp knife, scrape the corn kernels off the cob. Or you can use canned corn (drained), or frozen corn (thawed.)
In a bowl, combine the corn, cheeses, sour cream, garlic, cilantro, chili powder, and cumin. Scoop this mixture into the peppers until they are just a little overstuffed. Optional: sprinkle breadcrumbs over top if you’d like a little crunch.
Bake for 30 minutes. Remove from oven and let sit for at least 10 minutes before serving.