In a bowl, mix together goat cheese and cilantro; chill. Drain chiles and Peppadews. Split chiles lengthwise and stuff with 1 tablespoon cheese mixture. Press to close. Stuff Peppadews with 1/2 teaspoon cheese mixture.
Combine flour, cornmeal, and salt on a large plate. Dredge chiles and Peppadews, turning to coat all sides. Dredge olives similarly. If coating isn't sticking, dip peppers and olives in chile brine before dredging.
Heat the oil in a heavy skillet over medium-high heat. Cook the olives and chiles in two batches, turning with a spatula as they become golden brown, adding more oil, if needed, 8 to 12 minutes. Serve hot.