Sweet summer peppers are fun and easy to split lengthwise and fill to the brim with creamy cheese and bursts of corn.
Allergen Note: Contains milk.
Preheat the oven to 425°F. Grease a sheet pan with oil.
Shuck the corn and cut the kernels from the cob. Mince the jalapeño. In a bowl, combine the cheese filling, corn kernels, and 1 tablespoon of the jalapeño, reserving the rest for the pico de gallo, and stir to combine.
Cut the sweet peppers in half lengthwise, discarding the seeds. Place the peppers on the prepared pan, drizzle with 1 tablespoon olive oil, and season with salt. Toss to coat, then turn them cup-side up on the pan. Using a spoon, stuff the peppers with the cheese mixture, until heaping full. Transfer to the oven and roast until the cheese is golden and the peppers are tender and lightly blistered, 20 minutes.
Just before serving, in a small saucepan over medium heat, reheat the black beans with a splash of water, about 3 minutes. Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes, or according to package instructions. Stir the remaining jalapeño into the pico de gallo to taste.
Spoon the black beans and rice on plates and top with the chiles rellenos. Spoon the pico de gallo over and serve warm.