Scorpion Tails with Piquillo Sauce | Jalapeño Popper Recipe

Ingredients

• 16 large jalapeno peppers
• One 8-ounce block cream cheese, softened to room temperature
• ½ cup grated Cotija cheese
• 1 cup charred corn kernels (see note)
• 1 egg
• 1 garlic clove, minced
• 1 tablespoon Street Corn seasoning
• 2 tablespoons fresh chopped oregano or marjoram
• Dash hot sauce
• One 8- to 10-ounce jar piquillo peppers, drained
• 1 tablespoons extra virgin olive oil
• 1 teaspoon Sherry wine vinegar