Heat grill to medium.
together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the Cheddar, corn
and green onions and season with salt and pepper. Fill each jalapeno
half with about 2 tablespoons of the mixture and sprinkle the top with some of the ancho powder.
Place on the grill
, filling-side up and cook until slightly charred and tender, about 7 to 8 minutes. Spoon the red pepper sauce
onto a platter and top with the jalapenos.