6 		   New Mexico chiles (or equiv) roasted -- peeled,
   slit an
d
                        carefully deseeded
   2                    sole fillets (about 1/2 lb)
   2      ears          fresh sweet corn -- shucked
   4      oz            Monterey Jack cheese -- grated
   1      medium        potato cut into small dice
   1      medium        onion finely chopped
   2      cloves        garlic
   1      sprig         fresh oregano
                        salt and freshly ground black pepper.
                        oil for frying
Cook the corn in boiling water for 5 minutes and let cool.  Strip the
kernels from the ears with a sharp knife.  Bake or saute the fish until
cooked through, then cut into small pieces and put aside.  Fry the diced
potatos on high heat until crispy and brown (turn only occasionally for best
results).  Add the onion, and fry until clear.  Add the garlic and stir for
1 minute, then add the corn, fish and oregano.  Heat through, stirring to
mix thoroughly.  
Stuff the peppers with about 1/3 cheese, 2/3 fish mixture.  Then cook as
above (either bake for 10 minutes at 350, or batter and fry).  I served
these sauced with a fresh tomato/onion/cilantro/lime salsa cruda.  Serves 2
as a main course, or 6 as an appetizer.