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Heat oven to 450°F. Line 12-cup muffin pan with paper liners. Heat oil in large skillet on medium. Cook onion, poblano, and ½ teaspoon salt, stirring occasionally, until tender, 8 minutes. Transfer to bowl; toss with corn and cumin.
In food processor, pulse ½ cup pepitas to finely chop; transfer to bowl with vegetables. Pulse cilantro and sun-dried tomatoes until chopped; transfer to vegetables. Pulse beans until chopped but not pureed; transfer to vegetables. Pulse eggs until blended. Transfer to vegetables; mix in ⅔ cup cheese.
Divide mixture among muffin liners and top with remaining 2 tablespoons pepitas and ⅓ cup cheese. Bake until golden brown and fully set, 14 to 17 minutes. Let cool 15 minutes, then serve.