Preheat the grill to medium high.
Add the cream cheese, cheddar, beer, cornstarch, smoked paprika, garlic powder and salt to a blender or food processor. Process until very smooth, about 3 minutes
Transfer to a piping bag or Ziploc bag with the bottom tip (about 1/8 of an inch) cut off.
Slice the jalapeño lengthwise (making as small a slit as possible), using a gloved finger or a small spoon, scoop out the inside seeds and membrane.
Fill the jalapeños with the cheese mixture. Wrap tightly with bacon.
Place the jalapeño on the grill, seam side.
Turn a quarter turn every two minutes until the bacon is cooked and the jalapeño are softened, about 8 minutes.
Serve warm.