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Grill the corn and peppers on high heat until charred on all sides (alternatively you can put them under the broiler), about 15-20 minutes.
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Put the charred peppers in a bowl and cover tightly with plastic wrap. Cut the corn kernels off the cobs.
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While the peppers cool, sauté the onion and garlic in the vegetable oil over medium heat. Add the black beans, salt and chipotle pepper and mash with the back of a wooden spoon (or potato masher). Turn off the heat.
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Turn on the broiler to high.
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Uncover the peppers, and peel off the skin. Cut a slit down the side of peppers and carefully remove the seeds and inner membrane, keeping the stem and shape of the pepper intact.
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Stuff each pepper halfway with the black beans mixture, then top with the corn.
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Distribute the cheese equally among the stuffed peppers and put under the broiler for 7-10 minutes until the cheese is melted.
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Top with chopped cilantro and serve.