3 poblano peppers
3 ears yellow corn, husked and silk
2 Tbs. butter, divided
1 tsp. cumin
1 red bell pepper, seeded and chopped
1 clove garlic, peeled and minced
1/2 white onion, peeled and chopped
1 cup sour cream
1 cup crumbled Cotija cheese
1 cup cooked rice
Salt and pepper to taste
Preheat the oven to 350°F.
Roast the poblano peppers and corn on the eye of a gas stovetop for approximately 10 minutes, turning the peppers frequently with tongs to char the sides. Alternatively, you may roast the peppers and corn on a rimmed baking sheet in a 500°F oven or under the broiler, frequently turning the vegetables. Once the peppers and corn are charred on all sides, let them cool to room temperature. Cut the corn kernels off of the cobs and place in a large mixing bowl. Peel the skin off of the poblanos and remove the stems and seeds. Stack the roasted poblanos, chop them, and add them to the bowl.
Heat one tablespoon of the butter in a saucepan over medium-high heat. Add the cumin, bell pepper, garlic, and onion and sauté just until soft, about four to six minutes. Add the mixture to the corn and poblanos.
Add the sour cream, cheese, and rice to the bowl and mix everything together. Melt the remaining tablespoon of butter in a nine-inch cast-iron skillet or casserole dish. Pour in the rice mixture. Season with salt and pepper to taste, and then top with crumbled tortilla chips. Bake for 25 to 30 minutes, or until brown on top.