¾cupCheddar-style vegan cheese shreds or shredded Cheddar cheesedivided
fresh cilantro or parsley and pepitas for servingoptional
Preheat the oven to 450 degrees F.
Put the poblanos on a baking sheet and toss with 1 tablespoon oil, ½ teaspoon cumin and ½ teaspoon salt. Roast until they begin to brown and soften, about 20 minutes.
Meanwhile, put the corn on another baking sheet, brush with the remaining 1 tablespoon oil and sprinkle with ½ teaspoon salt and the remaining ½ teaspoon cumin. Roast until slightly golden, 15 minutes; turn, add the green onions and roast 15 more minutes. Let cool.
Cut a 2-inch slit lengthwise into each pepper, remove the seeds and open the peppers slightly. (Peel the skin, if desired.)
Remove the roasted corn kernels from the cob; add to a bowl along with the green onions, then scrape in the milk from the cobs using the back of a knife. Stir in ¼ cup of the cheese shreds or cheddar and the lime zest and juice. Season with salt to taste. (I usually add about 1 teaspoon.)
Spoon the corn mixture into the peppers. Sprinkle the filling with the remaining cheese shreds. Return the peppers to the oven and bake until the cheese is melted, about 8 minutes.