Prep: 1. Preheat broiler. 2. Thaw corn if frozen. 2. Place poblanos on a baking sheet and broil until charred, about 2-3 minutes per side. 3. Transfer poblanos to sealed plastic bag and let steam until ready to use. 4. Heat broth. 5. Chop: onions and parsley. Make: 1. In a large saucepan, heat oil over medium heat. 2. Add rice and onion and stir frequently for 5 min. 3. Meanwhile, peel, seed and cut poblanos into strips. 4. Add hot broth, salt, and poblano strips and bring it back to boil. Reduce heat and simmer, covered, for about 10 min. 5. Add corn and simmer for 5 min. more. 6. Remove from heat and let stand, covered, for 5 min., or until rice is tender. 7. Add crumbled cheese and parsley and fluff with a fork. Serve.