Roast and peel the chili peppers: Roast each hatch chili using either the broil, grill, or stovetop method. Then steam them in a bag for 5 minutes and peel off their skin. Once each chili is roasted and peeled use a knife and make a slit lengthwise into each chili. Then use either your hands or a spoon to remove the seeds from the inner cavity of the chili. Set these chilies aside to be stuffed later.

Make the stuffing: Get out a large walled pan, or skillet, and place 2 tablespoons in it. Place the pan/skillet over high heat and toss in the ground pork. Saute the pork for 4 to 5 minutes, making sure to break it up into small pieces. After 4 to 5 minutes toss in the onion, corn, garlic, smoked paprika, chili powder, cumin, oregano, and sugar. Stir everything together and continue to saute for an additional 5 minutes. After 5 minutes taste the stuffing and add salt & pepper until it is to your liking. Remove the pan/skillet off of the heat and let it cool down for 5 to 10 minutes.

While the stuffing is cooling down preheat your oven to 375 degrees Fahrenheit.

Stuff the peppers: Once the stuffing has cooled off, use either a spoon or your hands to stuff the cavity of each chili pepper. Then place each stuffed chili into either a baking sheet or casserole dish.

Bake the stuffed chilis: Place the stuffed chilies into your heated oven and let them bake for 10 minutes. Then take them out and top each chili with shredded cheese. Return them to your oven and continue to bake until the cheese is melted to your liking.

Plate the stuffed hatch chilies, sprinkle some freshly minced cilantro over top, and enjoy!