Preheat smoker to 225°F (107°C). Wearing gloves if desired, slice each jalapeño lengthwise and remove seeds and membranes with a small spoon to reduce heat; leave a little membrane if you want more heat. Pat peppers dry with paper towel.

Make cream cheese filling

In a medium bowl, beat the cream cheese until smooth. Fold in shredded cheddar, 2 tablespoons chopped cilantro, minced garlic, 1 teaspoon kosher salt, and 1 teaspoon black pepper until evenly combined and smooth.

Fill peppers

Using a small spoon or pastry bag, fill each jalapeño half with the cream cheese mixture, pressing to remove air pockets and mounding slightly but keeping the top level so bacon will wrap evenly.

Wrap with bacon

Cut bacon slices in half crosswise if needed to avoid overlap. Wrap one bacon slice (or half slice) around each filled jalapeño and secure with a toothpick through the bacon into the pepper. Place wrapped poppers on a wire rack set over a rimmed sheet pan to catch drips.

Smoke until done

Place the tray of poppers in the preheated smoker. Smoke at 225°F (107°C) for 60–80 minutes, or until bacon is rendered and crisp to your liking and the filling is hot. Internal temp of filling should reach about 140°F (60°C). If bacon needs extra crisping, increase smoker temp to 275°F (135°C) for the last 8–10 minutes or finish briefly under a broiler (watch closely).

Rest

Remove poppers from smoker and let rest 5 minutes so filling sets slightly. Remove toothpicks if desired, or leave in for serving.

Roasted Corn Salsa Bed

Roast the corn

While the smoker heats (or concurrently), char the corn: heat a dry cast-iron skillet or grill pan over medium-high heat. Add corn kernels and cook, stirring occasionally, until charred in spots, about 6–8 minutes. If using fresh ears, you can roast whole ears on the grill or directly over the burner until charred, then cut kernels off.

Combine salsa ingredients

Transfer charred corn to a medium bowl. Add diced red bell pepper, red onion, diced tomato, 3 tablespoons chopped cilantro, 2 tablespoons lime juice, 1 tablespoon olive oil, 1/2 teaspoon cumin, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir to combine and taste; adjust lime, salt, and pepper as needed.

Chill briefly

Let salsa sit at room temperature for 10–15 minutes to allow flavors to meld, or chill up to 1 hour. Bring to room temp before plating if chilled.

Plate

Spread a generous layer (about 2–3 tablespoons) of roasted corn salsa on each serving plate or on a communal platter. Arrange smoked jalapeño poppers on top of the salsa bed in a single layer so salsa catches juices and adds brightness.