Husk the fresh corn on the cob and brush it generously with olive oil. Sprinkle Tajin seasoning over the corn.

Preheat your grill to medium-high heat and grill the corn for 2-3 minutes on each side until charred.

Cut the kernels off the cooled corn into a mixing bowl. Add cream cheese, mayonnaise, half of the bacon, cilantro, and cotija cheese. Mix until well combined.

Slice jalapeños in half lengthwise and remove seeds and membranes. Rinse and pat them dry.

Stuff each jalapeño half with the corn mixture, packing it in well. Arrange on a plate.

Grill the stuffed jalapeños at 400°F for approximately 10 minutes until tender and bubbling.

Remove from the grill, let cool for a minute, then top with the remaining bacon, cilantro, cotija cheese, and extra Tajin before serving warm.