Preheat the oven to 400ºF. Cut a wide strip across the top of each pepper to create a boat shape. Remove the ribs and seeds from the pepper.

In a large bowl, combine the chicken, corn, cheese, and salsa. Divide the mixture evenly, filling each pepper. Place the peppers on a baking sheet. Roast until the peppers are tender and the filling is browned, about 25 minutes.

While the chilies are cooking, combine the sour cream, mayonnaise, lime zest and lime juice in a small bowl. Drizzle sauce over chilies after they are cooked.