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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.
Note- you may have extra filling so save it for another batch of poppers or fry it up in a quesadilla or add it to a baked potato!