First Step: Prepare the Poblano Peppers: Preheat your oven to 375°F (190°C). Begin by rinsing and drying your poblano peppers. Next, roast them directly over a gas flame or under the broiler, turning occasionally until the skins become charred and blistered, around 5 to 7 minutes. Then, place the peppers in a sealed bowl or tightly covered plastic bag for about 10 minutes to allow steaming, which loosens the skin. Carefully peel off the skins using your fingers or a paper towel, taking care to keep the peppers intact. Cut a slit down one side of each pepper and gently remove seeds and membranes to reduce heat and create space for stuffing. Alternatively, if you’re short on time, trim the sides and deseed the peppers without roasting, though roasting enhances the flavor.

Second Step: Make the Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté 1/2 cup diced onion and 2 minced garlic cloves until they turn translucent and fragrant, approximately 3 to 4 minutes. Add 4 cups shredded cooked chicken, 1/2 cup corn kernels, and any optional ingredients like black beans or diced tomatoes. Stir in 1/4 teaspoon cumin, 1/2 teaspoon smoked paprika, salt, and pepper to taste. Cook for another 5 minutes, stirring occasionally to meld the flavors.
Remove the skillet from heat and fold in 1/2 cup sour cream, 1/3 cup shredded sharp cheddar cheese, and 3/4 cup shredded Colby Jack cheese until well incorporated and creamy. This mixture is the hearty and cheesy stuffing that will fill your poblano peppers.

Third Step: Stuff and Prepare Peppers for Baking: Carefully spoon about 3/4 cup of the cheesy chicken corn filling into each poblano pepper, filling them generously but not overflowing. Arrange the stuffed peppers upright on a lined baking dish. Sprinkle the reserved 1/4 cup cheddar and 1/4 cup Colby Jack cheeses evenly over the tops to create a delightful melted cheese crust.

Fourth Step: Bake Until Bubbly and Tender: Place the baking dish into your preheated oven and bake for 20 to 30 minutes. The peppers should become tender, and the cheese topping will melt, bubble, and turn a golden brown. Keep an eye on them towards the end to prevent burning, especially if using sharp cheddar, which can brown quickly.

Final Step: Garnish and Serve: Once baked, remove the cheesy chicken corn stuffed poblano peppers from the oven and let them cool slightly for 5 minutes. Garnish with fresh chopped cilantro, additional scallions, or a dollop of sour cream for extra creaminess. Serve them hot, possibly with a side of rice, tortillas, or a fresh salad to create a satisfying meal.