Place 1/4 the onions and garlic aside for the tomato sauce.

Heat butter slowly in a saute pan. Add onion and bell pepper and sweat until nearly caramelized. Add a pinch of salt, a teaspoon of the cumin, red pepper flakes, and black pepper. Add corn. Add garlic. Add a pinch of sugar. Sweat until fragrant. Place in a large mixing bowl.

Add cream cheese, lime juice, lime zest, green chiles, dried spices, and a pinch of salt. Mix thoroughly. Chill in refrigerator until consistency is workable, about an hour.

Heat vegetable oil in a saute pan. Add onions, garlic, roasted bell pepper, and tomatoes. Add ancho, paprika, and a pinch of salt. Saute until garlic is brown and fragrant. Puree in a food processor with tomato sauce, a large pinch of sugar, and vinegar. Return to pan and keep hot on stove.

Stuff peppers with cheese mixture. Add to tomato sauce. Cover and bake at 350°for approximately one hour or until peppers are caramelized and tender; or desired consistency.

Variations; Lard, Chihuahua, horseradish, parsley, chimichuri, habanero, chipotle