Set your oven rack directly underneath the broiler and turn the broiler on high. Place the poblano peppers on a baking sheet lined with aluminum foil (optional for easy clean up) and broil for 5 minutes on each side until the skin is mostly blackened and blistered.

Remove the baking sheet from the oven and loosely cover it with another piece of aluminum foil or plastic wrap to trap in the heat. Allow the peppers to steam and the skin to soften for 5 minutes.

Preheat the oven to 350ºF.

Peel, rub off, and discard as much of the loose skin as you can from each pepper.

Cut a small slit down the middle of the peppers with a knife. If you don't want the peppers too spicy, you can remove some of the seeds at this time. I like to leave them in as poblanos aren't typically super spicy to me, but that's personal preference.

Pour the ranchero sauce (about 1 ½ -2 cups) into a 9x13-inch baking dish, then place the poblano peppers on top in a single layer without overlapping.

Combine the green chiles, corn, salt, and cumin in a medium bowl. Carefully spoon the mixture into each pepper, then fill with shredded cheese.

Bake for 15 minutes or until the cheese is bubbly and melted.

Top with crumbled cotija cheese, freshly diced tomatoes, a dollop of sour cream, and some chopped cilantro.