3 jalapeños, halved and seeded

⅓ cup extra virgin olive oil

5 ears corn, shucked, kernels cut off (set-aside ½ cup of the kernels to use for garnish)

1 large shallot, diced

2 cloves garlic, minced

Salt and pepper to taste

½ cup water

1½ cups sour cream

1½ cups diced tomatoes, divided

1 cup grated Pecorino Romano

Juice from 2 limes

⅛ teaspoon smoked paprika

⅛ teaspoon cayenne pepper

2 tablespoons chopped tarragon, divided