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Season the tomatoes, onion, and garlic and place together under the broiler to roast, turning until skins blacken.
Dice roasted onion and add to a bowl along with the tomatoes, corn, garlic, and cilantro. Stir and then add cheese, mixing it all together.
Select 6-8 poblano peppers and arrange them in a cast iron skillet in a spoke pattern.
Roast the peppers until almost black, then peel and discard skins.
Stuff the peppers through a slit in the tip or side with the filling until plump, then place them back in the pan.
In a bowl, whisk together the dry ingredients: corn flour, corn meal, baking powder, salt, and sugar.
In another bowl, whisk the egg, then add milk and oil.
Stir the wet ingredients into the dry ingredients.
Pour the batter over the stuffed chilies in the skillet, filling no more than ½ inch from the rim.
Bake at 350 degrees for 25-30 minutes.
Upon removing from the oven, grate cheese over the top and allow it to melt.
Serve by cutting wedges of cornbread that include 1-2 peppers per person, garnished with cilantro and sour cream.