In medium skillet, fry chorizo over medium-high heat until browned and cooked through. Drain on paper towels; set aside. Brush corn and poblano with 2 tablespoons olive oil. In large grill pan or on outdoor grill, char poblano over high heat until skin blackens and blisters, 3-5 minutes. Remove from grill, wrap poblano tightly in foil and set aside, allowing it to steam. Grill corn, turning frequently, until all sides are evenly charred. When cool enough to handle, cut corn kernels from cob and peel skin from poblano. Place corn in small bowl and add mayonnaise, 1 teaspoon lime juice, 1/8 teaspoon salt and cumin. Stir to blend. Seed and devein poblano chile; slice into strips.
Butter 1 side of each bread slice. Place cilantro, garlic, remaining lime juice, jalapeño, remaining olive oil and remaining salt in bowl of small food processor; blend until smooth. Spread mixture evenly on unbuttered side of each bread slice.
Heat large nonstick skillet or griddle pan over medium-low heat. Place 4 bread slices in skillet, butter-side down. Layer bread slices in skillet with remaining ingredients in this order: pepper jack cheese, chorizo, poblano strips, corn and aged cheddar. Top with 4 remaining bread slices, butter-side-up.
Grill sandwiches until bottoms are lightly browned and cheese begins to melt, about 5 minutes. Carefully flip sandwiches and continue grilling until bottom bread is golden and cheese has melted, about 5 minutes.
- 4 ounces fresh Mexican bulk chorizo sausage
- 1 large ear of corn, husk and silk removed
- 1 small to medium poblano chile pepper
- 1/4 cup olive oil, divided
- 1 tablespoon mayonnaise
- 4 teaspoons lime juice, divided
- 3/8 teaspoon salt, divided
- 1/2 teaspoon ground cumin
- 3 tablespoons butter, softened
- 8 slices jalapeño-cheddar cheese bread
- 1 cup cilantro leaves, packed
- 1 small clove garlic
- 1 tablespoon jalapeño chile pepper, minced
- 4 ounces Wisconsin Pepper Jack cheese, sliced
- 4 ounces Wisconsin Aged Cheddar, sliced