Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent the poppers from sticking.

Rinse the jalapeno peppers under cool water and pat them dry. Slice each jalapeno in half lengthwise, keeping the stem intact if possible for a prettier presentation.

Using a small spoon, carefully scoop out the seeds and inner membranes from each jalapeno half. For milder poppers, remove as much of the membrane as possible; for more heat, leave a little membrane behind.

In a medium mixing bowl, add the shredded cooked brisket, thawed and drained corn kernels, softened cream cheese, shredded cheddar cheese, shredded mozzarella cheese, and chopped green onions.

Sprinkle the garlic powder, smoked paprika, salt, and black pepper over the brisket mixture. Add the fresh lime juice and finely chopped fresh cilantro.

Using a spatula or spoon, mix the brisket filling until everything is evenly combined and the cream cheese coats the corn, brisket, and cheeses to form a cohesive mixture.

Arrange the cleaned jalapeno halves cut side up on the prepared baking sheet, making sure they sit flat and stable so the filling will stay in place during baking.

Spoon the brisket and corn filling into each jalapeno half, gently pressing it down so it fills the cavity and slightly mounds over the top without spilling over the sides.

In a small bowl, combine the panko breadcrumbs with the olive oil. Stir until the panko is evenly moistened and resembles slightly damp sand.

Sprinkle the oiled panko mixture generously over the filled jalapeno halves, pressing lightly so the crumbs adhere to the cheesy brisket filling.

Place the baking sheet in the preheated oven and bake the poppers for 18 to 20 minutes, or until the jalapenos are tender, the filling is bubbling, and the panko topping is golden brown and crisp.

Remove the baking sheet from the oven and let the brisket jalapeno corn poppers rest for 5 minutes to set slightly and cool to a comfortable temperature before serving.