Preheat oven to 400°F.
In a medium bowl, combine chicken, rice, beans, corn, tomatoes, jalapeno (optional), cilantro, and spices. Stir to combine.
Cut each poblano pepper in half and remove seeds and membrane. Line them on a parchment lined baking sheet. Spoon equal amounts of the chicken mixture into each pepper.
Bake for 15 minutes. Top each pepper with cheese and bake for another 5 minutes or until cheese is melted.
Allow to cool for several minutes and then sprinkle with more cilantro and serve!
