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1
For the peppers: Preheat a broiler.
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2
Arrange the peppers in a single layer on a heavy baking sheet.
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3
Broil, turning the peppers every 3 to 4 minutes, until charred on all sides.
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4
Place the peppers in a resealable plastic bag for 15 minutes.
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5
Gently scrape off the burnt skin, being careful not to tear the flesh.
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6
Lay each pepper on the work surface.
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7
Using a paring knife, remove a 1/2-inch-wide strip of flesh from the side of each pepper to create an opening.
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8
Chop the strips of pepper into 1/2-inch pieces and reserve for the filling.
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9
Using a small spoon, remove the seeds from inside each pepper.
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10
Position a rack in the center of the oven.
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11
Preheat the oven to 350 degrees F.
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12
In a large bowl, combine the reserved chopped peppers, the corn, green onions, corn chips, chicken, basil, lime juice, salt and pepper; toss to blend.
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13
Mix in the cheese.
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14
Divide the filling among the peppers (about 2/3 cup each), packing gently and mounding at the opening.
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15
Arrange the peppers in a 13- by 9- by 2-inch baking dish.
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16
Pour the chicken broth around the peppers.
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17
Bake until peppers are heated through, 25 to 30 minutes.
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18
For the sauce: Spoon the avocado flesh into a food processor.
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19
Add the oil, lime juice, salt and pepper.
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20
Blend until smooth.
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21
To serve: Spoon a circle of sauce in the center of 6 plates.
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22
Place the peppers on the sauce and serve.
