Place pepper halves on a small baking sheet (if some roll around, slice a tiny bit from the backs to help them sit flat).
Add cheese: use a spoon to fill halfway with creamy cheese (like Boursin); use fingers to stuff halves with shredded cheese, pressing into shell.
Top each half with a spoonful of prepared roasted corn salsa. Don't worry about some falling off - you can put it back on after baking.
Bake for 10 minutes and serve immediately.
*Cheese Options: A garlic-herb Boursin was the flavor winner in our house, but a slightly spicy shredded pepper jack was good, too. Goat cheese and sharp cheddar would also be good- you need a strong flavored cheese to stand up to the corn salsa.Nutrition Note: calculation was done using cream cheese and plain corn (see corn salsa recipe for specific nutrition).