Place the whole poblanos on a baking sheet and broil for 6-8 minutes or until charred, flipping halfway through. Set aside to cool.
Adjust oven temperature to 375 degree F and grease a 8×8 baking dish.

In a large saucepan or dutch oven, heat the olive oil and then add onions and salt. Cook for 5 minutes or until fragrant and translucent.
Stir in rice and then vegetable stock. Bring mixture to a boil and then cover and reduce heat to low. Simmer for 10-12 minutes or until rice is fully cooked.
As the rice simmers, peel off the charred pepper skin and remove seeds, then dice.
Add the diced peppers, corn, sour cream, 1 cup of the cheese, and the green onions to the cooked rice. Stir until combined.
Transfer mixture to the the prepared baking dish and top with the remaining ½ cup cheese.
Bake for 25-30 minutes or until bubbling and the cheese is fully melted.
Garish as desired and serve warm