TO MAKE THE RICE Heat oil in a medium saucepan over medium heat. Add the rice and cook, stirring, until it is lightly golden. Add the onion and garlic and cook, stirring, for 1 minute, or until the onion is translucent. Pour in the stock, add the salt, and bring to simmer. Reduce the heat to low, cover tightly, and simmer for 18-20 minutes. Remove from the heat and allow the rice to rest for 7 to 10 minutes. Fluff the rice by gently running a fork through the kernels. TO MAKE THE POBLANO SAUTÉ In a large sauté pan set over medium heat, add oil, onion and garlic and cook stirring for 1 minute. Add chopped tomato, and keep sautéing until tomatoes start to break down and release their juices 3-5 minutes. Add roasted poblano pepper strips and roasted corn kernels and mix to incorporate. Remove from heat, and add sour cream and 1 cup of cheese. Allow cheese to melt. Add rice and mix to incorporate. Season to taste. Pour into a baking dish and cover with remaining cheese. Broil on low for 3-7 minutes or until cheese becomes bubbly. Remove from oven and serve.