Jalapeno Popper Corn Salad

Jalapeno Popper Corn Salad 1 medium onion, quartered 2 jalapeno peppers 1 cup sour cream 1 cup mayonnaise 2 ounces cream cheese, softened 2 teaspoons ground cumin 1 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon smoked paprika 1/4 teaspoon salt 1/4 teaspoon pepper 4 cups fresh corn (about 8 ears), cooked and cooled 1 cup shredded sharp cheddar cheese 1 cup shredded pepper jack cheese 1/2 cup crumbled cooked bacon, divided Grill onion and jalapenos, covered, over medium-high heat or broil 4 in. from heat 3-5 minutes on each side or until lightly charred. Cool completely; chop into 1/2-inch pieces. Combine the next nine ingredients. Stir in corn, cheeses, half the bacon, and the grilled vegetables. Top with remaining bacon to serve.