Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and broil for about 3 minutes on each side until skins are blistered and charred.

Remove peppers from the oven and allow them to cool. Make a slit down the center of each pepper and remove seeds and membranes.

In a skillet, heat olive oil over medium-high heat. Add diced onion and sauté until translucent, about 3-4 minutes. Stir in garlic, chili powder, cumin, cilantro, paprika, and salt, cooking for an additional minute.

Add diced tomatoes and simmer for about 2 minutes. Reduce heat and incorporate lime juice, sour cream, cooked rice, frozen corn, and shredded chicken. Mix thoroughly.

Generously fill each roasted poblano with the chicken mixture and sprinkle remaining shredded cheese on top.

Bake in the preheated oven at 350°F (175°C) for 15-17 minutes. Switch to broil for 1-2 minutes until cheese bubbles.

Allow to cool for a few minutes before serving with fresh guacamole or salad.