Pre-heat oven to 350 degrees.
Clean kernels off of grilled corn and mix corn, beans, tomatoes, onion, pepper, and jalapeno in a bowl. Add cilantro, cumin, and pepper and mix. Add salt and squeeze lime juice on top of salt and then mix together.
Line tray with mini peppers, fill with salsa, and top with cheese.
Bake for 10-15 minutes until cheese is melted and pepper are softened.
Use the leftover Black Bean and Corn Salsa as a dip or topping on some roasted spaghetti squash as it makes 4 cups of salsa