Preheat the oven to 400℉. Lightly grease a large casserole dish or line a large rimmed baking sheet with foil.

Cut the poblano in half lengthwise and gently scoop out the seeds and membranes on the inside. Place into the prepared dish and cook for 10 minutes to start to soften the peppers. Remove from the oven.

In a large bowl. Combine 1 cup of the prepared rice, the shredded chicken, black beans, rotel, corn, pepper jack, sour cream, taco seasoning, lime juice and cilantro. Mix until combined.

Generously fill each poblano with the filling mixture, making sure to heap it into the center of the pepper. Depending on the size of your peppers, you may have leftover filling. Place them in the oven and bake covered with foil for 25 minutes. Remove the foil and bake for another 15-20 minutes or until heated through and bubbling and the peppers have softened and charred slightly.

To serve: Gently reheat the remaining spanish rice to serve alongside the peppers. Top the poblanos with avocado, pico de gallo, cotija cheese and chopped fresh cilantro.