GRILL DIRECTIONS: Heat grill. Cut four 14x12-inch sheets of heavy-duty foil. In medium bowl, combine corn, onions and salsa; blend well. Spoon into bell pepper halves. Place 1 stuffed pepper in center of each sheet of foil. Wrap each packet securely using double-fold seals.
Place foil packets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 20 to 25 minutes or until peppers are crisp-tender.
Remove packets from grill; open packets. Sprinkle each stuffed pepper with 1 tablespoon cheese. Reseal packets; let stand 3 to 5 minutes or until cheese is melted. Sprinkle with bacon.