1 1/2cupsshredded chihuahua cheese,or other melty cheese like mozzarella
1/4cupplain Greek yogurt,or sour cream
Place poblano peppers on a baking sheet and put in oven about 3 to 4 inches from the top. Turn broiler on high and broil for about 5 minutes until peppers are blackened.
Carefully turn the poblanos over on the baking sheet and place back in the oven for 5 more minutes to blacken the other side.
Remove from oven and turn the temperature dial to 350 degrees. Cover the baking sheet with foil. Let rest 10 minutes so peppers can “sweat.”
While the poblanos are sweating, combine green chiles, salt, cumin powder and corn in a small bowl.
After 10 minutes, uncover the baking sheet and carefully work on removing as much of the blackened skin from the poblanos as possible. The poblanos will be very soft and delicate - just do the best you can. If you can't remove all the skin, that's okay.
Cut the poblanos lengthwise from stem to tip, leaving the stem intact. Remove the seeds and place in a greased 9x13‑inch baking dish (or two smaller baking dishes).
Carefully spoon green chile and corn mixture into each pepper. Fill each pepper with shredded cheese and bake in oven for 15 minutes or until cheese is bubbly and melted.
Top with crumbled cotija cheese, freshly diced tomatoes and a dollop of plain Greek yogurt or sour cream.