Preheat oven to 350 degree F. Lay each poblano pepper on it's side and cut a lengthwise slice from one side, leaving the stem intact on the pepper. The pepper will now be boat shaped. Chop each slice of pepper which was just removed. Set aside. Remove seeds and membranes from each poblano pepper. In a large saucepan cook peppers, half at a time, in boiling water for 2 minutes. Drain well; set aside. For filling, combine chicken, 1/2 cup of the cheese, corn, cream cheese and 2 tablespoons cilantro. Spoon filling into poblano peppers and place in a greased 3-quart rectangular baking dish.

For sauce, in a large skillet cook onion, the reserved chopped poblano pepper and garlic in hot oil over medium-low heat for 5 minutes or until tender, stirring occasionally. Stir in tomato sauce, cumin, coriander, salt, and ground red pepper. Cook and stir until bubbly. Spoon sauce over stuffed peppers in baking dish.

Bake, covered, for 20 to 25 minutes or until heated through. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, 2 minutes more or until cheese is melted. Sprinkle with remaining 2 tablespoons cilantro before serving. Makes 6 servings.

Because chile peppers, such as poblanos, contain volatile oils that can burn your skin and eyes, wear plastic or rubber gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well with soap and water.