Preheated 350 degree F oven.
In separate bowls, soak the ears of corn and the hickory wood chips with enough water to cover for 30 minutes.
Lay the strips of bacon on a small cookie sheet lined with Reynolds Wrap Foil. Bake in the oven for 25 minutes until crisp. Drain on paper towels.
While the corn and wood chips are soaking, preheat a gas grill to medium high or start a charcoal fire.
Rinse the black beans in a small strainer and spread onto a small cookie sheet lined with Reynolds Wrap Foil.
Over an open flame, roast the pepper on all sides until blackened. Put the pepper in a small bowl, cover with Reynolds Wrap Foil and steam for 10 minutes.
When the grill is ready, drain the hickory chips, put in the center of a square of Reynolds Wrap Foil and fold into a small packet. With the tip of a sharp knife poke 3 small holes on either side of the packet. Place the packet near the heating element of a gas grill or directly on the charcoal. Drain the corn and wrap with Reynolds Wrap Foil then grill, covered for 10 minutes.
Remove the corn from the grill then place the beans in it and cover. Smoke for 10 minutes then move to a wire rack.
Peel the blackened skin off the red bell pepper and dice into small squares. Remove the corn from the cob and crumble the bacon.
Heat the canola oil in a medium skillet on medium high heat. When the oil is hot, add the garlic and cook for 30 seconds. Add the onions and salt and cook covered on medium heat, stirring occasionally for 3 to 5 minutes until the onions are cooked through. Reduce the heat to low, add the cumin and rice then stir constantly for 3 minutes. Adjust the heat to high, add the stock and bring to a boil. Stir in the peppers, corn, black beans and ground pepper. Cook on low heat, covered for 10 minutes. Sprinkle on the Monterrey Jack Cheese then the bacon. Bake in the oven uncovered for 15 minutes until the cheese is melted. Serves 4.