Halve the two peppers and clean the insides. Set aside. In a large bowl, add the cheddar cheese in small cubes along with the fresh corn kernals, 2 oz of olive oil, salt and pepper and diced parsley. Toss all ingredients in the bowl. Stuff peppers with cheese/corn mixture. Coat outside of pepper with remaining olive oil using using your hand. Place peppers on grill and grill on medium heat for about 10-12 minutes or until mixture within the pepper is melted.