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Clean, deseed and dice jalapenos, dice half of the red pepper, shred the hard cheese and chop the chives.
Drain and/or dry the corn if frozen or canned. After draining, pour it into a bowl with paper towels in the bottom, Toss corn around to allow the paper towel to absorb the extra moisture.
Add oil to an iron skillet over high heat and once it's hot, add the corn. When bottom begins to brown, stir and continue to stir until all of the corn is browned. Pour fire roasted corn into foil pan.
Add cheeses, peppers, butter, 1 cup of heavy whipping cream, chives and seasoning into the pan with the corn.
Set up smoker for cooking at about 180 degrees using indirect heat and your favorite wood.
Place pan of corn mixture onto smoker grate. Once the butter, cream cheese and shredded cheese begin to melt, begin stirring about every 20 minutes for maximum smoke flavor.
After 3 hours, the corn should have enough smoke flavor and be ready to eat. If you need more creaminess, add about ½ cup of heavy whipping cream about 15-20 minutes before removing from the smoker.
Serve immediately!