I just came across a recipe for Stuffed Poblanos with Roasted Corn. Summary: Toss the poblanos with oil, cumin and salt and roast them on a baking sheet for about 20 minutes. You can pull the skin off after roasting, or not. Roast corn, cut off the cob, on a separate tray while you're doing poblanos. Cut a lengthwise slit in the poblanos, remove seeds and stuff them with a mixture of the corn, scallions, cilantro, lime juice and vegan white sauce. You can sprinkle them with crumbled tofu for a Mexican cheese effect and bake them about 8-10 minutes more to heat up the filling.