Directions:
- Grill the poblanos over a gas flame until blackened and blistered on all sides. Place in a bowl, cover, and steam for 10 minutes. Peel and remove the stems and seeds, then dice.
- Shuck sweet corn and lightly oil each cob. Grill over gas flame until slightly browned and tender. Allow to cool and remove corn from the cobs.
- In a large skillet over medium heat, brown the chorizo. Remove from the pan and drain on a plate covered with a paper towel.
- Then add onions & garlic to the pan (adding additional olive oil if necessary) and cook 3-5 minutes until fragrant.
- Next add the fire-roasted corn, diced poblanos, green onions, and salt to taste. Cook for additional 3-4 minutes.
- Stir in the dry rice and toast for 2 minutes. Add the chicken stock and Boursin, stirring until the boursin is melted.
- Transfer the mixture to a 9/13 baking dish and mix in chorizo.
- Cover tightly with foil and bake for 25-30 minutes on 375 degrees until the rice is tender.
- Remove the foil and sprinkle on the cheese. Return to the oven for an additional 8-10 minutes until the cheese is melted and slightly browned.
- Allow to set for 10 minutes before serving.