Prepare you grill with a two-zone fire, setting a hot side and a cooler side.
Wash, stem, and core two dozen fresh jalapenos. Whip together the yogurt, cilantro, lime juice, and zest in a large bowl.
Prepare Spanish rice.
Brown elk chorizo in skillet, and drain on paper towels. Let cool slightly.
Add the chorizo and Spanish rice to the cilantro-lime yogurt and mix thoroughly. Transfer chorizo mix into a zip-top baggie, remove excess air, and seal. Snip off one corner of the baggie, and use this to squeeze chorizo mix into the jalapenos.
Grill over a hot fire for 10 to 15 minutes until lightly charred.