Preheat your oven to broil. Place the large poblano peppers on a baking sheet and broil them for about 3 minutes on each side, or until the skins are blistered and charred.

Once the peppers are cool enough to handle, carefully slice them down the middle without cutting through completely. Remove the seeds and veins inside.

In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the diced onion and sauté for about 5 minutes, then add the crushed garlic, chili powder, cumin, dried cilantro, and paprika.

Stir in the can of diced tomatoes, simmer for about 2 minutes. Lower the heat and add lime juice, sour cream, cooked rice, frozen corn, and shredded chicken.

Carefully spoon the filling into each prepared poblano pepper and top them with shredded Monterey Jack cheese.

Place the stuffed peppers in your preheated oven set at 350°F. Bake for 15 to 17 minutes, or until the cheese is melted and bubbly.

Remove the Chicken Stuffed Poblano Peppers from the oven and let cool slightly before serving.