Preheat your oven to broil. Arrange the large poblano peppers on a baking sheet without oil or seasoning. Broil for about 3 minutes on each side until blistered and slightly charred.

Allow the blistered poblano peppers to cool, then make a slit down the middle of each pepper and remove the seeds and pith.

In a skillet, heat olive oil over medium heat. Sauté diced onion for about 5 minutes until soft, then add crushed garlic, chili powder, cumin, dried cilantro, paprika, and salt, cooking for 30 seconds to 1 minute.

Incorporate diced tomatoes and simmer for about 2 minutes. Lower heat to keep everything warm.

Stir in fresh lime juice and sour cream, blending thoroughly. Add cooked rice, frozen corn, and shredded chicken, stirring until evenly distributed.

Fold in 1 cup of shredded Monterey Jack cheese, allowing it to melt slightly.

Spoon the chicken mixture into each roasted poblano pepper, packing it generously. Sprinkle remaining shredded cheese on top.

Bake the stuffed peppers at 350°F for about 15-17 minutes. Broil for 1-2 minutes to achieve a golden brown crust.

Let the stuffed peppers cool slightly before serving. Enjoy warm with salsa or guacamole.