5 medium fresh wholepoblano peppers or 8 ounces canned mild whole green chilies, 1/2 cup yellow sweet corn (I used frozen but fresh from the cob would be excellent), 1/4 cup cilantro, chopped, 1/8 cup chopped scallion, 4 ounces reduced-fat cheddar cheese or 4 ounces reduced-fat monterey jack cheese, shredded
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