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In a small skillet over medium heat add the olive oil and diced onion. Cook 5 minutes, stirring occasionally.
In a large bowl add the cooked onions, 1 ½ cups of the Monterey Jack Cheese, cream cheese, crab meat, corn, Old Bay, garlic, and Tabasco. Stir until evenly mixed.Note: I had the best luck with a regular kitchen spoon, it does take a few minutes for it to all come together.
Cut the poblano peppers in half lengthwise, remove the seeds. Place in a 9x13 dish cut side up.
Fill each pepper with the cheesy crab corn mixture. Bake in a 400 degree oven for 25 minutes.
Top the stuffed peppers with the remaining ½ cup of cheese and bake 5 more minutes.