HOT HOT HOT: Chiles have become a must-include staple at several meals -- hello, breakfast burritos, huevos rancheros, chilaquiles -- but there are only so many ways to cook them. Roast them, yes; or chop and mix. Batter and fry. But how does one line 'em all up, stuff them, and keep all the good cheesy bacony filling from bubbling out? Voila: Sur La Table has the answer. IT CORES, TOO: The Chile Pepper Grill Rack and Corer holds a dozen and a half gorgeous chiles, for $20. It's popper time.