Wear gloves if desired. Slice each jalapeño lengthwise and remove seeds and membranes with a small spoon to create a hollow boat. Keep halves whole (do not slice into rings). Pat dry with paper towels.

Make cream cheese filling

In a medium bowl, combine softened cream cheese, grated cheddar, 2 tablespoons finely chopped cilantro, garlic powder, smoked paprika, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Mix until smooth and uniformly combined.

Stuff peppers

Using a small spoon or piping bag, fill each jalapeño half with the cream cheese mixture, mounding slightly but not overfilling so bacon can wrap neatly.

Wrap with bacon

Cut 12 bacon slices in half crosswise to yield 24 strips. Wrap one bacon strip around each filled jalapeño half, securing with a toothpick. If you want a slightly sweet glaze, brush a light coating of brown sugar onto the bacon prior to smoking.

Roasted Corn Salsa

Preheat a cast-iron skillet or grill pan over medium-high heat. Toss the corn kernels with 1 tablespoon olive oil and a pinch of salt. Add corn to the hot skillet and roast, stirring occasionally, until kernels have charred spots and are fragrant, about 8–10 minutes. Remove from heat and allow to cool slightly.

In a bowl combine roasted corn, diced red bell pepper, diced red onion, quartered cherry tomatoes, minced jalapeño (use less if you want milder salsa), 2 tablespoons lime juice, 2 tablespoons chopped cilantro, 1 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning. Chill or hold at room temperature while smoking jalapeños.

Finishing & Smoking

Preheat smoker to 225°F (107°C). If using a grill, set up for indirect heat and maintain about 225–250°F. Drain soaked wood chips and add to the smoker box or charcoal as directed.

Lightly oil the smoker grates with neutral oil to prevent sticking. Arrange the bacon-wrapped jalapeños on the grates so they're not touching; place a drip tray beneath if available.

Smoke the jalapeño poppers at 225°F for 60–75 minutes, or until bacon is rendered and crisp to your preference and filling is hot. If bacon isn't crisping enough, increase temperature to 300°F for the last 5–10 minutes or transfer poppers briefly to a hot grill or broiler (watch carefully to avoid burning).

Remove toothpicks carefully. Let poppers rest 3–5 minutes to set slightly.

To serve: spread a generous bed (about 1/3 cup) of roasted corn salsa on each serving plate or a large communal platter. Arrange smoked bacon-wrapped jalapeño poppers on top of the salsa. Garnish with additional chopped cilantro and an extra squeeze of lime if desired.