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Roast the poblanos over a gas flame or under the broiler until blackened and blistered. Place in a bowl, cover and steam for 10 minutes. Peel, remove the stems and seeds, then dice.
Season the chicken with salt, pepper, garlic powder, onion powder and smoked paprika. Heat olive oil in a large skillet over medium-high heat and sear the chicken in batches until browned but not cooked through. Remove and set aside.
In the same skillet, sauté the onion until softened. Add the garlic, roasted poblanos, corn, green onions, and a generous pinch of salt. Cook for another 2–3 minutes.
Stir in the dry rice and toast for 1–2 minutes. Add the chicken stock and Boursin, stirring until the Boursin is mostly melted and incorporated.
Transfer the mixture to a greased 9x13 baking dish. Add the chicken and any accumulated juices. Cover tightly with foil and bake at 375 for 25-30 minutes, or until the rice is tender and the chicken is cooked through. It may look a little juicy but that’s okay!
Remove the foil and sprinkle the cheese over the top. Bake uncovered for another 8–10 minutes, until melted and lightly browned.
Serve by itself or on tortillas with salsa verde, fresh green onions, cilantro, cotija and plenty of fresh lime juice.