Prepare your grill at medium high heat.
Grill the corn & jalapeños, rolling and rotating constantly until the corn is tender and you get your desired char.
Remove the corn and jalapeños from the grill. Cut the kernels off the cob and dice the jalapeños.
Place the corn and jalapeños into a mixing bowl.
Add the cheese, green onions, cilantro, cotija, crema and cream cheese. Mix thoroughly and season with Meat Church Dia de la Fajita to taste.
Place in a ½ disposable steam pan.
Lower the temp of your smoker to 250 - 325 degrees. Place the pan in the smoker for 30 - 45 minutes.
Remove the pan from the smoker.
Garnish with a squeezable hot sauce, cotija cheese, a light dusting of seasoning and cilantro. Serve with heavy corn chips and enjoy!
