Preheat oven 425 degrees. Grease a muffin tin and set aside.
In a large bowl, combine 1 1/2 cups of flour, 1/2 cup cornmeal, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1/2 teaspoon cayenne pepper, 1/2 teaspoon dried oregano, 1 1/2 cups of shredded pepper jack cheese.
When you grate the cheese try to grate them into small strands instead of the larger ones. Combine together to keep the cheese from clumping together.
In a second bowl- combine 1/3 cup melted butter, 2 large eggs, and 3/4 cup of half and half. Mix together, and then add 1/2 cup rinsed frozen corn kernels (rinse with water and pat them dry before combining), and 1 minced jalapeno pepper.
Use 1/2 of another jalapeno and make little rings, this way when people gravitate towards the corn muffins they can see the jalapeno peppers in case they don't handle spice very well.
Pour the wet mixture into the large bowl with the dry ingredients. Fold together, and do not over mix--combine until just moistened. The batter will be thick.
Spoon into the muffin cups, and bake for 18-20 minutes.
These would go great with a big bowl of chili...yum...