Preheat your oven to 375 degrees F. Line two baking sheets with parchment paper.
Puree the chipotle peppers, mayo and cream cheese and transfer to a clean bowl.
Add the chicken, corn, and scallions, mix well.
Stuff each jalapeno making sure you pack it in
Mix the melted butter and breadcrumbs in a plate.
Top the jalapenos by inverting each onto the plate so that the breadcrumbs stick.
Place each jalapeno onto the baking tray about an inch apart from each other.
Bake for 18-22 minutes (depending on the thickness of the peppers) until the jalapenos change color to a deeper green and look cooked through. Serve after 2-3 minutes.
Chipotle peppers pack a punch. I like 2 in this, but if you like a milder stuffing then go for one!
Substitutes: You can easily sub canned drained black beans for the chicken! Add 1 cup and stir!