Slice the jalapenos in half lengthwise and use a spoon or knife to cut out and remove the seeds. Set the peppers aside.

In a skillet, cook the bacon until crispy and then drain on a paper towel. Once cool, dice into pieces.

To assemble the popper filling combine the softened cream cheese, sour cream, shredded cheese, minced onion, minced garlic, and grilled or charred corn to a bowl. Add in the tajin seasoning and mix until combined.

Use a spoon or piping bag to stuff the centers of each jalapeno halve. You can fill them so they are slightly overflowing.

Place each halve onto a wire rack for easy transfer on and off the grill or baking in the oven.

Preheat the smoker to 250 F. and set for indirect heat.

Place the wire rack of Mexican street corn filled jalapeno poppers onto the grill grates. Close and smoke until the cheese is golden brown, the filling is bubbly, and the peppers are tender, about 40 minutes.

Preheat the oven to 350 F. and line a baking sheet with foil. Place the wire rack with the poppers over the baking sheet.

Place the jalapeno poppers into the oven on the center rack. Bake until the cheese is golden brown, the filling is bubbly, and the peppers are tender, about 25-30 minutes.

Remove and serve the Mexican street corn jalapeno poppers with a little more tajin seasoning over the top and some cotija cheese. Use a avocado lime crema as a delicious dipping sauce.