While oven is preheating, slice peppers in half lengthwise.
In a skillet, add olive oil then start cooking meat on medium-high heat for 5 to 7 minutes, stirring occasionally until brown, then drain.
While meat is browning, finely chop tomatoes and take kernels off the cob.
Add taco seasoning, tomatoes, and corn to the meat, then cook over medium heat for another 5 minutes, stirring occasionally. Let mixture cool slightly before stuffing.
With a small spoon, fill each pepper as full as possible. Stuff them over the skillet so if anything falls out, it falls back into the skillet.
Line peppers on baking sheet then bake for 8-10 minutes.
While peppers are baking, make the cilantro cream sauce in a food processor. Pulse until smooth then chill in the fridge until ready to use. If you don’t have a food processor, just chop by hand.
Remove peppers from oven and top with cheese, then bake for another 3-4 minutes until cheese is melted.
Take out of oven, let cool for 5 minutes, then top with a dollop of cilantro cream sauce.
