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1
For the filling: Preheat a grill to medium-high heat.
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2
In a bowl, toss the poblano peppers with the canola oil.
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3
Place on the grill along with the scallions and corn and cook, turning occasionally, until the vegetables are nicely charred.
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4
Immediately place the peppers in a bowl, cover with plastic wrap and let sit for 10 minutes to sweat and soften.
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5
Chop the charred scallions and put them into a large bowl.
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6
Cut the corn kernels off the ear and add to the bowl.
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7
Peel the skins off the peppers, finely chop and then add them to the corn and scallions.
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8
Stir in the goat cheese and Parmesan.
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9
Heat a large saute pan on the grill, add the chorizo and cook until the oils are released and the chorizo is slightly browned, 3 to 4 minutes.
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10
Add the chorizo to the poblano-cheese mixture and gently fold together.
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11
Set aside until ready to use.
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12
For the arepas: Combine the masa flour and salt in a large bowl.
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13
Pour in 2 1/2 cups hot water and, using a wooden spoon, stir to combine.
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14
Add in the melted butter, cover with plastic wrap and let rest for 10 minutes.
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15
Divide the dough into 12 small balls.
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16
Place each ball in between two pieces of plastic wrap and flatten using a heavy-bottomed skillet or tortilla press to about 3 1/2 inches in diameter and 1/4 inch thick.
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17
Heat the canola oil in a cast-iron skillet over medium heat.
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18
Fry the arepas until lightly browned--they should have a nice crust on the outside but still be soft inside--about 5 minutes per side.
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19
Using a sharp knife, slice the arepas in half, similar to an English muffin.
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20
Stuff 1 to 2 teaspoons of the filling inside each.
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21
Garnish with some chopped cilantro and a squeeze of lime juice.
