Cut kernels from corn cob, measuring out 1/3C and reserving the rest for another use. Chop red onion. Set aside.

Cook 4-6 bacon slices until almost done. Chop into small pieces. Add to a medium bowl. Mix with corn, onion, salt and pepper.

Slice jalapeños in half lengthwise. Using a small knife or spoon (I used a baby spoon since it was the perfect size) to remove the seeds, discard.

Fill each jalapeño half with 1 1/2-2 tbsp filling.

Bake or grill for 10-12 minutes or until jalapeños are nearly softened. Top off with a slice of cheese. Continue cooking until cheese has fully melted and begins to brown slightly.

Serve immediately.