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1.
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Preheat broiler.
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Place poblanos on a foil-lined baking sheet.
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Put the pan into the oven and broil them, turning every few minutes, until skin is completely blackened and blistered on all sides.
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Immediately remove the pan from the oven, place poblanos is a large bowl and cover tightly with plastic wrap.
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Let them steam at least 15 minutes.
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Peel charred skin from the peppers.
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Cut a slit down one side and carefully remove seeds.
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Set peppers aside.
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Turn oven down to 375 F.
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2.
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Meanwhile, remove casing from chicken sausage and place in a large skillet over medium heat.
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Break the sausage into small pieces and stir frequently until cooked through, about 7-8 minutes.
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Remove from pan, drain any fat and set aside.
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3.
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Heat olive oil in the same skillet.
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Add red pepper, onion, and mushrooms and cook, stirring occasionally, until onion is translucent and mushrooms are soft, about 6-7 minutes.
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Add garlic and tomatoes and cook 2 minutes more.
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Stir in corn, cilantro, sour cream, and chicken sausage.
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Remove from heat.
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4.
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Place peppers on another foil-lined baking sheet.
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Stuff with the chicken sausage mixture and top with cheese.
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Bake 10-12 minutes or until cheese is melted and bubbly.
