Preheat oven to 375 degrees. Cover a baking sheet with aluminum foil and set aside.
When working with jalapeños, wear disposable gloves to avoid eye irritation. Slice the jalapeños in half lengthwise. For a nicer presentation, slice each stem in half as well. Scrape out the seeds and membranes from each half. Place jalapeños on the baking sheet and set aside.
In a medium bowl, combine artichoke dip, 1 cup corn, ½ cup mozzarella and 2 teaspoons cilantro. Stir until well incorporated. Taste and add fresh ground black pepper as desired.
With a small spoon, fill each jalapeño half with about 1 tablespoon of the cheese mixture. Smooth the mixture so that it fills the entire cavity evenly, reaching the top edge of the pepper, but not overflowing (if the peppers are filled too much, they can tip over while baking). Sprinkle reserved ½ cup of mozzarella over the jalapeños. Arrange peppers on the baking sheet and bake until cheese is browned and bubbling and the peppers have softened, about 20 minutes. Remove from oven and cool before serving. Garnish with extra cilantro.