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1
Roast poblanos directly over flames of a gas burner or under a broiler, turning often with tongs, until charred on all sides.
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2
Place in a bowl, covered with plastic wrap, let stand for 15 minutes.
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3
When cool enough to handle, rub with paper towels to remove skins, being careful not to tear the flesh.
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4
Cut a slit down the side of each poblano from stem to top.
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5
Remove seeds, leaving stem intact.
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6
Meanwhile, place chicken and garlic in a saucepan, and add enough water to cover.
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7
Bring to a boil, then reduce heat and simmer until chicken has cooked through, about 15 minutes.
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8
Transfer chicken to a large bowl, reserving cooking liquid and garlic.
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9
Cover chicken loosely with plastic wrap to prevent it from drying out.
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10
Let cool slightly, then shred it into 1/2 inch pieces, and cover,.
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11
Add tomatillas to reserved cooking liquid.
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12
Bring to a boil.
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13
Reduce heat and simmer until tender, about 5 minutes.
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14
Drain and puree tomatillas and garlic in a blender,.
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15
Add cilantro, lime juice, and 1 1/2 teaspoons salt and puree.
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16
Spread half of the sauce in a 9x13 baking dish.
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17
Preheat oven to 375F Heat oil in skillet, and add corn and cook until tender, about 3 minutes.
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18
Let cool slightly, Toss corn with chicken, remaining sauce, half the goat cheese, and the pepper.
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19
Mound 1/2 cup the mixture in each poblano.
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20
Place in prepared dish, dot with remaining goat cheese, and sprinkle with remaining 1/4 teaspoons salt.
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21
Cover and bake until heated through, about 25 minutes.
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22
Uncover and let stand 5 minutes.
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23
Drizzle with sauce from the dish, and garnish with cilantro sprigs.
