Poblano peppers stuffed with roasted corn

Ingredients:

• 6 small poblano peppers
• 2 tablespoons of vegetable oil
• 1 tsp ground cumin
• 4 ears of corn, shelled
• 1 large bunch green onions, coarsely chopped
• 1/4 cup sour cream
• 1/4 cup chopped fresh cilantro
• Grated zest of half a lime + juice of 1 lime
• 0.5 cup crumbled cotija cheese

Preparation:

1. Preheat oven to 230°C (430°F). Place the peppers on a baking sheet and toss with 1 tablespoon of vegetable oil, 0.5 teaspoon of cumin, and 0.5 teaspoon of salt. Bake until the peppers begin to brown and soften, about 20 minutes.
2. Meanwhile, transfer the corn to another baking sheet, brush with the remaining 1 tablespoon vegetable oil, and sprinkle with 1/2 teaspoon salt and the remaining 1/2 teaspoon cumin. Bake until lightly golden, 15 minutes; flip, add the green onions, and bake for another 15 minutes. Let cool.
3. Make a 5cm slit along the length of each pepper, remove the seeds, and slightly open the pod. Peel the skin if necessary.
4. Cut the corn kernels off the cobs; add them to a bowl along with the green onions, then use the back of a knife to scrape off the corn milk. Add sour cream, cilantro, lime zest and juice. Season with salt to taste.
5. Spoon the corn mixture into the peppers. Sprinkle the filling with cotija cheese. Return the peppers to the oven and bake until the cheese is golden brown, about 8 minutes.