• Preheat the oven to 400°F.
• Spray a casserole dish with non stick spray or olive oil. Set aside.
• In a medium skillet melt the butter. Add the shrimp corn, onion, and red pepper. Allow to cook for about 5-7 minutes until shrimp is fully cooked (if you're working with raw shrimp) and onion and peppers are softened and translucent.
• Remove the shrimp mixture to a medium size bowl, add the chili powder, cheese, salt and pepper. Stir to combine.
• Slice the hatch chiles length wise. Remove the seeds and membranes. Lay in casserole dish.
• Use a spoon to fill the chiles with the shrimp mixture. Cover with foil and bake for 20 minutes. Remove foil and sprinkle with additional cheese, bake for an additional 5 minutes.

Sour Cream Sauce

• Melt the butter in a medium size sauce pan. Add the flour, stir to combine, will be thick. Pour in the broth and whisk together until combined. Cook for about 4-5 minutes stirring frequently while mixture thickens once mixture starts to bubble remove from heat. Allow to cool then add the sour cream.
• Store the cream in the refrigerator. Drizzle over stuffed chiles prior to serving.