Preheat your waffle iron to medium-high heat. If it has temperature settings, aim for around 375°F. Lightly grease with nonstick spray or brush with melted butter.

In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and cayenne until well combined. The cornmeal gives these waffles their signature crunch and subtle sweetness.

In a medium bowl, whisk the buttermilk, eggs, and melted butter until smooth. Pour into the dry ingredients and stir until just combined - a few lumps are fine. Fold in half the cheddar (about 6 tablespoons) and all the green chiles.

Pour about 2/3 cup batter onto the center of the hot waffle iron (adjust based on your iron's size). Sprinkle 1 tablespoon of the remaining cheddar on top of the batter, then close the lid. Cook until deeply golden and crisp, 4-5 minutes. The cheese on top creates a crispy, lacy edge. Transfer to a wire rack in a 200°F oven to keep warm while you cook the remaining waffles.

Stack 2 waffles on each plate. Top with a dollop of sour cream, a spoonful of salsa, avocado slices, cilantro, and pickled jalapeños if you want extra kick. Serve immediately while the edges are still crisp.