Stem poblano peppers, seed, and halve lengthwise. Wash hands and cutting board after prepping. Place peppers on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Massage oil and seasoning into peppers and place cut side up. Roast in hot oven until peppers are almost tender, 8-10 minutes. While peppers roast, mince cilantro (no need to stem).

Place a medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add ground turkey to hot pan. Cook, breaking up with a spoon, until no pink remains, 7-9 minutes.

Add corn, taco seasoning, ¼ cup water, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until corn is heated through, 1-2 minutes. Remove from burner. Transfer filling to a plate. Wipe pan clean and reserve.

Fill peppers with filling (including any liquid). Roast again until peppers are tender, 5-7 minutes. Top cooked peppers with queso fresco.

Return pan used to cook filling to medium-high heat. Add ¼ cup water and cream cheese to hot pan. Bring to a boil. Once boiling, stir constantly until smooth, 1-2 minutes. Stir in sofrito sauce and a pinch of salt. Remove from burner. Plate dish as pictured on front of card, placing peppers on sauce, and garnishing with cilantro. Bon appétit!