Preheat your oven to 375°F (190°C). Carefully cut each poblano pepper in half lengthwise and remove the seeds and membranes to reduce the heat. Place the pepper halves on a baking sheet lined with parchment paper or lightly greased.

Heat olive oil in a medium skillet over medium heat. Add diced onion and crushed garlic, sautéing until softened and fragrant, about 3-4 minutes.

To the skillet, add chili powder, cumin, dried cilantro, paprika, and salt, stirring well to coat the onions and garlic with the spices. Then add the canned diced tomatoes with their juice, cooked rice, frozen corn, and shredded chicken. Stir everything together and cook for an additional 3-5 minutes until heated through and combined. Remove from heat and stir in lime juice.

Spoon the chicken and rice mixture evenly into each poblano pepper half, pressing the filling down gently to pack it well.

Sprinkle shredded Monterey Jack cheese generously over the stuffed peppers.

Place the baking sheet in the preheated oven and bake for about 20-25 minutes until the peppers are tender and the cheese is melted and bubbly.

While the peppers bake, stir together the sour cream and a little extra lime juice if desired for a tangy topping.

Remove the stuffed peppers from the oven and let cool slightly. Serve warm, topped with the sour cream lime sauce.