Halve poblanos lengthwise, removing seeds and ribs.
Place poblanos on prepared baking sheet, cut side down. Drizzle with 1 tsp. olive oil.
Roast until peppers are tender, but not completely cooked, 10 -12 minutes. Set aside. Don't worry if peppers char a bit; this adds flavor to the dish.
While poblanos roast, prepare ingredients.
Prepare the Ingredients
Shuck corn, rinse, and carefully remove kernels from cob.
Core tomato and cut into ½" dice.
Pat chicken dry. On a separate cutting board, cut into 1" dice.
Place chives and sour cream in a mixing bowl and combine.
Cook the Chicken and Vegetables
Place a medium non-stick over medium-high heat. Add 1 Tbsp. olive oil and chicken to hot pan.
Stir occasionally until lightly browned, 3-5 minutes.
Stir in corn and tomatoes. Season with ½ tsp. salt and a pinch of pepper. Cook until tomatoes are slightly softened, 1-3 minutes.
Chicken will finish cooking in a later step.
Fill and Roast the Poblanos
Divide filling between poblanos. Top with cheese.
Roast until cheese is melted and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.
Finish the Dish
Plate dish as pictured on front of card, garnishing with chive-sour cream and tortilla strips. Bon appétit!