8 ears of corn, husked*

4 large jalapeño peppers left whole

1 large red onion peeled and cut into four thick slices

Canola oil to brush on the vegetables before grilling

1 pound bacon

4 ounces sharp cheddar, shredded (large holes of box grater)

8 ounces pepper jack cheese, shredded (large holes of box grater)

2 ounces softened cream cheese

1 cup sour cream

1/2 cup mayonnaise

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon paprika

1 teaspoon kosher salt

1/2 teaspoon white pepper