Preheat the oven to 350 degrees Fahrenheit. Grease a baking dish large enough to hold the peppers lightly with non-stick spray.
Add the whole poblanos to the prepared pan and roast for 20 minutes until becoming soft. Remove the poblanos from the pan to a cutting board.
Meanwhile, add the shredded chicken, beans, corn, salsa, cream cheese, seasonings, and one Cup of the cheese to a large bowl and stir to combine.
Cut a slit down the length of each pepper to make a pocket, being careful not to slice all the way through and use a spoon to scoop out and discard the seeds.
Fill each poblano up equally with the chicken mixture, then sprinkle on the remaining shredded cheese.
Return the filled peppers to the baking sheet and into the preheated oven for 15-20 minutes until the cheese has melted
NOTE ON HANDLING PEPPERS: The peppers will be hot after roasting. I wear my oven mitt to move them to the cutting board and cut the slit from top to bottom. Keep your oven mitt on and hold the peppers by the stem to scoop out the seeds. This makes the process fast and easy!