Start by shucking the fresh ears of corn and rinsing them under cold water. Coat the corn with ½ tablespoon of olive oil and sprinkle Tajin seasoning evenly. Preheat your grill to high heat (around 400°F) and place the corn directly on the grill grates. Grill for 2–3 minutes on each side until you see beautiful char marks; then let it cool for easy handling.

Once the corn is cool enough to touch, carefully cut the kernels off the cob and transfer them to a large mixing bowl. Add 3 ounces of softened cream cheese, ¼ cup of mayonnaise, ½ teaspoon of chili powder, and half of the crumbled bacon, cilantro, and cotija cheese. Mix the ingredients thoroughly until you have a creamy and well-combined filling.

Take your halved and cleaned jalapenos and carefully spoon the corn mixture into each half, filling them generously. Ensure the filling is packed well, but avoid overfilling.

Place the stuffed jalapenos on the preheated grill. Close the lid and allow them to cook for about 10 minutes.

Remove the grilled poppers from the grill and let them cool slightly. Sprinkle the remaining crumbled bacon, cilantro, and cotija cheese on top. Serve these vibrant poppers warm.