1. Preheat oven to moderate (350° F.).
2. Prepare peppers as for peppers stuffed with fish and parboil three minutes. Drain.
3. In a skillet heat the butter, add the onion and saute until tender. Add the corn and cream and simmer, stirring occasionally, about three minutes. Season with salt, paprika and cayenne.
4. Stuff the peppers with the mixture and sprinkle with cheese. Place in a pan and add water barely to cover the bottom. Bake fifteen minutes.