Instructions: Roast chiles and corn on rack over gas burner placed on stove top or under broiler until peppers are charred and corn is lightly charred, about 10 minutes.

Put chiles in paper bag and close. Let chiles cool, about 15 to 20 minutes, then remove from bag and peel. Make a slit on one side of each chile and remove seeds. Pat dry.

When corn is cool enough to handle, cut kernels from cob to make about 1 cup.

Crumble goat cheese into bowl. Stir in 1/2 cup of grilled corn and season to taste with pepper. Spoon cheese mixture into peppers.

Place peppers in shallow glass baking dish seam-side up and bake at 350 degrees until cheese is heated through, 10 to 15 minutes.

Place chiles on serving plates and sprinkle with tomatoes and remaining corn.

This recipe yields 6 servings.

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