These are bacon-wrapped, smoked hatch chiles with cream cheese/boudain mix made by Meat Church. Wowza!
Meat Church is run by Matt Pittman, a Live fire cook and one of the stars of TV's BBQ Pitmasters Season 5.
First Matt smoked the hatch chiles, then removed the skins from the chiles and stuffed with a mix of venison boudain and cream cheese. Then he wrapped the chiles and topped them with Meat Church's bacon bbq rub, and grilled them over indirect heat on the bbq.
See another bef-after from Meat Church via the first link below. And see more about this appetizer process via the links to the Meat Church Instagram account. Finally their website is the last link below.