Creamy Corn Jalapeno Poppers

Ingredients: 12 large (31/2- to 4-inch-long) jalapeño chiles 1/3 cup mayonnaise 1 Tbsp. white miso 1/4 tsp. kosher salt 1 cup fresh corn kernels (from about 2 ears) 3 oz. pre-shredded whole-milk mozzarella cheese (about 3/4 cup) 2 oz. pre-shredded sharp Cheddar cheese (about 1/2 cup) 1/4 cup chopped scallions (from 2 scallions), plus more for garnish Directions: Preheat oven to 375°F. Line a rimmed baking sheet with aluminum foil or parchment paper. Cut chiles in half lengthwise; scrape out seeds and membranes with a spoon or melon baller. (Discard seeds and membranes.) Arrange chile halves on prepared baking sheet. Whisk together mayonnaise, miso, and salt in a medium bowl until smooth. Stir in corn, mozzarella, Cheddar, and scallions. Stuff corn mixture evenly into chile halves. Bake in preheated oven until filling is gooey and bubbly, 18 to 20 minutes. Garnish with additional scallions, if desired. Serve warm.