Preheat oven to 375°
Cut chayote in half lengthwise.
Cook in a pot of boiling water 20-30 min. Until tender but firm.
Remove from water and cool.
While the chayote is cooling cook chorizo in a sauce pan. When fully cooked drain onto paper towel. ( I just put a paper towel in a bowl and drop chorizo on it then let it drain)
Remove kernels from corn cob.
Now in same sauce pan which should still have a tiny bit of grease left in pan from chorizo, add corn and chopped peppers. Saute for 1 min. (You want to keep them both crunchy)
Now the chayote should be cool enough to work with. Scoop out seeds and discard.
Scoop out meat leaving about 1/4" shell.
Chop chayote meat and place in a bowl. Add chorizo, corn and peppers, salsa, cilantro and 1/2 C jack cheese. Mix.
Stuff chayote shells with mixture.
Bake for 30 min. Sprinkle remaining 1/2 C jack cheese on top last 5 min. of cooking.
